Ingredients

• 4 boneless skinless chicken breasts, cut lengthwise into 3-4 strips
• 1 tsp poultry seasoning
• 1 tsp dried thyme
• Chicken stock or water to cover
• 6 cups bite-sized broccoli florets
• 1 cup mayo
• 1 cup sour cream
• 1 tbsp lemon juice
• 2 tsp sweet curry powder
• 1 tsp hot curry powder
• 3 cups grated three-cheese blend (or sharp cheddar), divided
• 1/4 cup finely grated Parmesan
• Salt and pepper

Method

1. Preheat oven to 375F. Spray a 9x13 casserole with non-stick spray.
2. Trim chicken and cut into strips. Place in a saucepan, cover with stock, add poultry seasoning and thyme, bring to a low boil. Reduce to lowest heat and cook 12-15 minutes until firm.
3. Drain chicken. When cool enough to handle, shred with two forks into bite-sized pieces.
4. Cut broccoli. Microwave covered on high for 1-1 1/2 minutes until crisp-tender. Drain if wet.
5. Whisk mayo, sour cream, lemon juice, and both curry powders. Stir in 1 1/2 cups of the cheese blend and the Parmesan.