Julie Ward’s Chicken & Broccoli Casserole (Amy’s version)
Preheat oven to 350
4-6 chicken breasts, cooked & shredded or cubed
Sliced sharp cheddar cheese, enough to cover a 9x13 pan twice (you can substitute 4 cups shredded cheddar if you prefer)
2 cups bread crumbs browned in 1 tbsp butter
2 cups uncooked rice, (cook before assembling casserole)
2 medium sized heads of broccoli, rinsed and cut down to bite size pieces, then steamed until about halfway done
2 cans cream of chicken soup
1 cup mayonnaise
1 TBSP lemon juice
1/2 tsp curry powder
In greased large casserole dish, spread half the rice mixture.
Top with broccoli and cover with a layer of cheese slices (or 2 cups shredded cheddar)
Top with remaining rice mixture, cheese and finish with bread crumbs
Cover and bake for 20-30 minutes or until hot all the way through. Uncover and bake 5 minutes more to crisp the bread crumbs. Let sit 5 minutes. Serve.