WOW! 2020 already!? I truly can’t believe it is already a new decade! I have so many things on my to-do list for this year and getting back into my blogging/videos is right at the top! So..on with the good stuff!

This is a recipe I got from my dear friend Kaila, who got it from her dear friend, Amanda. The funny thing is Kaila mixed some things around and now here I am mixing some things up, too, because I was in a pinch and missing some key ingredients 🙂 The original recipe will be included with my recipe, both are delicious and super fast!

Start by pre-heating your oven to 350 degrees and lining the bottom of a non stick pan with cooked broccoli. To that you will sprinkle around your cooked chicken. You can use any kind of shredded chicken you have on hand, rotisserie, canned or leftovers (which is what I used).

In a separate bowl, mix bread crumbs and some melted butter. If you do not have bread crumbs but have Stove Top, that makes for an even tastier substitute! In another bowl, mix together two cans of cream of chicken and 1/2 cup mayo! Sprinkle with salt and pepper.

Once those things are mixed, pour the sauce over the chicken and broccoli. Do not worry about mixing it together. Finally, add the bread/cheese mixture over top and let cook for a half hour.

If you are interested in pre-making this, and storing it in the fridge, wait to add topping until cook time!

Happy Eating!

ORIGINAL RECIPE

2 cups cubed chicken breast

2 10oz frozen broccoli (cooked and drained)

2 cans cream of mushroom

1 cup mayo

1 tsp. lemon juice

1 tsp. curry powder

2 cups shredded cheddar

1 cup softened bread crumbs

1 tbsp. melted butter

MY VERSION

2 cups cooked, shredded chicken

2 cans cream of mushroom

1/2 cup mayo

salt and pepper to taste

Stove Top stuffing softened with butter (about 1 tbsp.)

Mozzarella or any shredded cheese on hand