Cheesy Chicken-Broccoli

By Theresa Greenwell

Serves: 6-8

Prep and Cook time: 1.25 hours or less



  • 4 boneless, skinless chicken breasts, cut into lengthwise strips
  • 1½ tsp. poultry season
  • 1 tsp. dried thyme
  • Chicken or vegetable broth (2-3 cups; enough to cover chicken)
  • 6-8 cups bite-sized broccoli pieces (depends on your love of broccoli)
  • 1 cup mayo, light or regular
  • 1 cup sour cream, light or regular
  • 1 Tbsp. concentrated lemon juice
  • 2 tsp. sweet curry powder
  • 1 tsp. red pepper flakes
  • 3 cups grated cheese blend
  • 1/4 cup finely grated Parmesan cheese



  1. Preheat oven to 375 F
  2. In saucepan, add chicken, broth, thyme and poultry seasoning; bring to boil. Reduce heat and allow to simmer for approximately 15 minutes or until chicken is done.
  3. Drain chicken and allow to cool.
  4. In same saucepan, add approximately 1-2 inches of water and broccoli. Steam broccoli on medium heat until cooked but still firm. Drain and set aside.
  5. Shred cooled chicken into bite-sized pieces.
  6. Mix together mayo, sour cream, lemon juice, curry powder and red pepper flakes. Add 1½ cups cheese blend and Parmesan cheese; mix well.
  7. Mix together chicken and broccoli. Evenly distribute into casserole dish.
  8. Spread mayo, sour cream, cheese mixture over chicken and broccoli. Top with remainder of cheese.
  9. Bake uncovered for 40 minutes or until cheese is melted and slightly browned.
  10. Serve as a side dish or as a main dish with a fresh, mixed greens