Chicken and Broccoli Casserole

(also known as "I can't believe he asked for leftovers for breakfast" origin unknown, I modified it.)

Spread in casserole dish—

About 3 cups of cooked chicken, cut in chunks;

1 lb. Pkg chopped frozen broccoli, thawed & sprinkled generously with paprika and pepper

Sauce:

1 can Healthy Choice Cream of Chicken soup (can substitute a "roux" made with 4 TBL butter, 1/2 c. milk, 1/2 cup broth, 1/3 cup flour with seasonings of salt, pepper, garlic, onion.)

1 c. Best Foods Mayo (or Ranch dressing or a combination) Add more if you like it creamier.

1/4 c. Herdez Salsa Verde (or equivalent)

1 Tb. lime or lemon juice

1/2 t. curry powder

 

Pour sauce over chicken and broccoli in dish,

 and  sprinkle with parmesan cheese (or grated mozzarella works just fine, too) and paprika.

Bake at 350* for 35 mins until heated through.

 

(Serves 4.  May be doubled.  Also may use leftover turkey or even cooked shrimp instead of chicken.  Makes a great casserole when you have to take a meal into someone.  Only 99% gluten free, because of the cream soup or roux.  You can even add the leftovers to a cold chicken salad, Yum.)