Ingredients
1 (16 ounce) package frozen chopped broccoli
2 teaspoons vegetable oil
3 skinless, boneless chicken breast halves, cut into bite-size pieces
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup Hellman’s mayonnaise
2 tablespoons cooking sherry
1 teaspoon lemon juice
1 cup bread crumbs
1 cup grated Cheddar cheese
3 tablespoons melted Kerrygold butter
4 cups hot cooked white rice, or as needed
Instructions:
Put frozen broccoli in a microwave-safe bowl; cook in microwave until hot, about 4 minutes. Transfer broccoli to a 9×13-inch baking dish.
Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the middle, 5 to 7 minutes. Top broccoli with chicken pieces evenly.
Stir chicken soup, mayonnaise, sherry, and lemon juice together in a bowl until smooth; pour over the chicken and broccoli.
Bake in preheated oven for 30 minutes.
Mix bread crumbs, Cheddar cheese, and melted butter together in a small bowl; sprinkle evenly over the dish.
Continue baking until the topping is browned, about 10 minutes. Serve over rice.
