Chicken Broccoli Casserole

After five days of eating out it's nice to come home and have a home cooked meal, even though the eating out is fun while it lasts. Part of this mom's vacation is a vacation from cooking.

This recipe is a favorite that I always seem to forget about. Don't ask me how that works....I just know that every so often when I'm trying to figure out what to have for dinner, I'll suddenly remember, "CHICKEN BROCCOLI CASSEROLE!" Capitals, exclamation point and all. And every time I remember to make it, everyone loves it. Maybe they love it because I don't cook it too often? Whatever the reason, it's always a hit!

Chicken Broccoli Casserole
serves 4-6

3 boneless skinless chicken breasts, cooked and diced
1 10 oz. bag frozen chopped broccoli
1 10 oz. can cream of chicken soup
1 1/2 c. mayonnaise
2 t. prepared Dijon mustard
2 c. shredded sharp cheddar cheese, divided

Preheat oven to 375 F. Spray an 8x11 baking dish with cooking spray. Put the chopped broccoli in the bottom of the dish. Top with diced chicken. In a medium bowl, whisk together the soup, mayonnaise and Dijon until smooth. Stir in 1 cup of the shredded cheese. Spoon mixture over top of chicken and spread to evenly cover. Cover dish with foil and bake for 45 minutes. Remove foil and continue baking for 10 more minutes. Top with remaining cup of shredded cheese and bake five more minutes or until cheese is melted. Remove from oven and let stand 5-10 minutes before serving.