The original creation was made by a chef at a New York restaurant in the 1950's, and had asparagus. Mine is the Paula Deen version.
I cut up two heads of broccoli, steamed them in the microwave and placed them in a casserole dish.
I covered the broccoli with chunks of roasted chicken breast. A good use for leftover chicken.
I made a creamy sauce out of mayo, mushroom soup, sour cream, a little curry powder, Chef Paul Prudhomme's Poultry Magic, juice from half a lemon, and salt and black pepper. Spread it over the chicken.
I had some stale white bread in the freezer, so I processed it and mixed it with melted butter and Parmesan. Sprinkle it over the top.