Cheesy Chicken Curry Casserole

• 2 cups chopped cooked chicken
• 2 cups broccoli florets, cooked
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (8-ounce) container sour cream
• 1 cup (4 ounces) shredded Cheddar cheese
• 3/4 cup milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper (optional)
• 1/2 cup fine, dry breadcrumbs
• 2 tablespoons butter or margarine, melted

1. Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
2. Bake at 350u0b0 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.
3. Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350u0b0 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.

chicken, broccoli florets, cream of chicken soup, sour cream, cheddar cheese, milk, curry powder, ground black pepper, garlic, ground red pepper, breadcrumbs, butter

Taken from www.myrecipes.com/recipe/cheesy-chicken-curry-casserole (may not work)