Chicken, Rice and Broccoli Casserole

 This is one of my families most favorite casseroles. Of all time. We have taken this as a meal to friends as well as frozen it and heated it up over a wood burning stove at our cabin. The flavor is incredible, I didn't know I liked curry powder until this recipe. It is amazing!!!!

I love that I can make this ahead during the day (when life isn't as crazy and hectic... dinner time can get insane!) and keep it in the fridge until it's time to cook. I usually wait to add the crumb topping until I'm ready to cook it.

We've also frozen this with great results!

This comes from my friend, The Food Nanny. 

Ingredients:

• 2 cups cooked and diced chicken
• 8 oz fresh broccoli, chopped
• 2 cups cooked rice (My favorite is Jasmine rice but we have used brown rice with great results as well)
• 3 slices bread, white or wheat
• 3 Tbsp butter, melted
• 2 (10.75 oz) cans cream of chicken soup
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 tsp curry powder
• salt and pepper to taste
• 1-2 cups shredded cheddar cheese

Directions

• Preheat oven to 350 degrees
• Cook the broccoli just until tender and drain (I just microwave it)
• pulse the bread in a blender or food processor and transfer crumps to a small bowl and stir in the melted butter. Set aside.
• In a large bowl mix together the soup, mayo, sour cream, curry and salt and pepper to taste. Add the chicken, rice and broccoli and mix well. Add water or chicken broth if it's too thick (a Tbsp at a time).
• Spoon the mixture into a 9x13 pan and top with cheese. Sprinkle the crumb topping over all. 
• Bake uncovered until bubbly, about 45 minutes.