Warm, Gooey, Yummy Chicken Casserole!

People kept asking me for this recipe, and their friends kept asking them for the recipe after they made it for them, so I figured it was a good one to put on here! There are many, many different ways to make this more healthy, let me know how you do it! I usually get the low sodium soups, use smart balance mayo, 2% cheddar cheese, whole wheat bread on top, and smart balance butter. Every little bit helps! I haven't ever measured this, so don't be afraid to add more or less of anything at your discretion! Especially with the curry, some nights I get sassy and decide to put tons of curry in it. Oh! and one last thing- it tastes EXCELLENT the next day, and serving it over rice is tasty and makes it last longer!

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 2  lbs chicken breasts, cooked and cut into bite sized pieces
• 1 (15 ounce) can  cream of mushroom soup
• 1 (15 ounce) can  cream of chicken soup
• 1  cup mayonnaise
• 1  teaspoon lime juice
• 1  teaspoon red curry paste (or to taste)
• 2 1⁄2 cups fresh broccoli
• 1 (8 ounce) bag  of shredded cheddar cheese
• 2  slices  bread, crumbled
• 1⁄3 cup  melted butter (you may need more to thoroughly soak the bread crumbs)

Directions

1. Preheat oven to 350°F.
2. Combine soups, mayo, lime juice, and red curry first, then add the chicken and broccoli.
3. Pour mixture evenly into a 9x13-inch glass pan, top with entire bag of cheese and bread crumbs soaked in the melted butter.
4. Bake for one hour in the oven at 350°F YUM!