Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Set aside and allow to cool to room temperature before adding the casserole. (cool completely)
Cook the Chicken
Pre-cook the chicken and cut into bite-size pieces, about ½ to 1-inch pieces. You can either roast it in the oven or poach it on the stove top. I find that poaching works best for boneless skinless chicken breasts.
Blanche the Broccoli
Chop broccoli into bite-sized florets, about 1-inch. Bring a large pot of water to a boil; carefully drop the broccoli florets into the boiling water. Cook until crisp-tender and bright green, about 2 minutes. Dump the broccoli into a strainer and then immediately into an ice bath.
The Casserole
Preheat oven to 400 degrees F.
In a 13x9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside.
In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt & pepper to taste.
Pour the curry cream mixture over the chicken and broccoli; use a spoon to smooth out, ensuring to cover all of the chicken.
Top with cheddar cheese and croutons.
Bake 20 to 30 minutes, cheese has melted, warmed through and the croutons have started to brown.
If the croutons get too brown before the casserole is warmed through, tent with foil.
Remove from the oven. Cool about 10 minutes before serving.
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