Chicken Broccoli Casserole

3 cups cooked shredded chicken

5 cups fresh broccoli florets

1/4  cup water

1 big can (26 oz) condensed cream of chicken soup, undiluted

1 cup mayonnaise (I used reduced-fat, made with olive oil)

1/4-1/2 teaspoon curry powder (optional)

2 teaspoons lemon juice (optional)

Ground black pepper

2 cups sharp Cheddar cheese, shredded, divided

1/2 of a (6 oz) box chicken stuffing, dry

3 tablespoons butter, melted

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Place the broccoli florets in a big microwave-safe glass pan; add 1/4 cup water and cover with a clean towel. Microwave for 5 minutes stirring at 2 1/2 minutes. Drain the water.

Place the broccoli in the baking pan in an even layer; add the chicken. 

In a medium bowl, combine the cream of chicken, mayonnaise, lemon juice, black pepper, curry powder and 1 cup cheese.

Pour the creamy mixture on top of the chicken and stir to combine all the ingredients. Smooth the surface. Sprinkle with 1 cup cheese.

In a bow, mix the stuffing with the butter covering all the bread cubes well. Sprinkle over the cheese.

Bake in a preheated 350 F for 35-40 minutes. If the topping browns too quick, cover with aluminum foil. 

Serve over rice.

Makes 8 servings.