This tasty casserole is modified from an old-style 1950’s recipe that involves cans of condensed soup. YEK. This version is a little less fattening. For an even lighter version, omit the mayo. I don’t. I like the way it creates a delicious crust,when blended with buttered bread crumbs.  The salsa adds a wonderful zip and complements all flavors in this savory, crumbly, amazing comfort food. I just dropped a pan off to a friend that has a brand new baby and house of hungry kids to feed. I also made plain jasmine rice as a side dish. It takes just about an hour to prepare and bake, but every minute is worth it.

1 stick organic butter

¾ cup chopped organic onion

2 cups chopped fresh organic mushrooms (8 oz. container)

9 whole boneless organic chicken breasts, cut into 2 inch pieces

2 lg. boxes frozen organic broccoli spears or two large heads of broccoli, blanched and chopped

16 oz. sour cream

8 oz greek yogurt

1-1/2 cups mayonnaise

¼ cup lemon juice

1 jar Gourganics Salsa

2 cups shredded organic cheddar cheese

1 stick organic butter, melted

3 cups plain organic bread crumbs

Sauté onion until soft but not brown.

Add mushrooms and sauté until just tender.

Remove from pan, leaving the juices.

Sauté chicken, in the juices, until tender, about 15-20 minutes at the most.

(Should be white and tender; butter & water may be added if dry.)

Mix onions and mushroom mixture with chicken.  Set aside.

add frozen or blanched broccoli

Mix together the yogurt, sour cream, mayonnaise, salsa and lemon juice.

Spread some of the creamy mixture on bottom of large 12x 20” pan.

Place the broccoli on top of mixture.

Put chicken mixture over broccoli.
Spread remaining salsa mixture over chicken.

Cover with cheese.

Melt butter and mix with bread crumbs.  Spread on top of cheese.

Bake in 350 degree oven until hot and bubbly.

Do not over bake or it will become dry.