Chicken Broccoli

This is an all-time family favorite that Parker still asks for as his Birthday Dinner...

CHICKEN BROCCOLI

Ingredients

½ Onion, chopped
1 Garlic clove, chopped
1 Tbsp. Canola or Olive Oil
2 cooked Chicken breasts (approx. 1 lb.), cubed.  Rotisserie, grilled, however you wish to cook it
1 tsp. Mrs. Dash - to taste
½ tsp. ground Coriander
¼ cup Chicken Stock/White Wine/Milk - more or less to thin consistency of the sauce
1 Can Cream of Mushroom Soup
1 Cup Mayonnaise (may need to add more to taste)
1 lb. Broccoli steamed or blanched
1 ½ to 2 lbs. Shredded Cheese (Cheddar, Jack or whatever you like)
Plain bread toasted and diced into croutons to cover the top of the casserole (I lay the bread out in the pan before toasting so I’m sure I have enough)
1 cube butter - melted

Directions

In a large skillet, sauté onions and garlic in oil until fragrant, about 3-4 min.
Stir in Chicken and cook for about 2 min. to warm through.
Add Chicken Stock/White Wine to deglaze pan and sauté for approx. 2 min until it reduces a little. 
Add Mrs. Dash, Coriander, S&P, soup and mayo. 
Stir, warming/cooking for about 2-3 min.  Add more seasoning to taste, if needed.
Line the bottom of a 9X13X2 pan with broccoli.  Pour sauce over the broccoli and make sure it mixes in around the pieces.  Top with a layer of cheese, then the croutons, then pour the melted butter over the croutons on top of the casserole.
Bake at 350°F for approx. 35-45 min. until you see it bubbling in the middle.
Serve over white rice.