Cheesy Chicken Curry Casserole

Ingredients

• 2 cups broccoli florets cooked
• 2 tablespoons butter melted
• 2 cups roasted chicken cooked chopped
• 10.8 ounce cream of chicken soup canned
• 1 teaspoon curry powder 
• 0.5 cup breadcrumbs dry fine
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon pepper black
• 0.8 cup milk 
• 4 ounces cheddar cheese shredded
• 8 ounce cream sour

Equipment

• oven
• baking pan

Directions

1. Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
2. Bake at 350 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes.
3. Let casserole stand 5 minutes before serving.
4. Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour.
5. Bake at 350 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes.
6. Let stand 5 minutes before serving.