I successfully halved this recipe. Also substituted Parmesan for the Gruyere and cream of mushroom for the cream of chicken. Used Trader Joe's 21 Spice mix instead of curry powder.

2 (10-3/4 oz) cans condensed cream of chicken soup
3/4 cup sour cream
1 cup Gruyere cheese, grated
1/4 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
1/2 lemon, juiced
2 (10 oz) packages frozen chopped broccoli, thawed and drained
6 cups Springer Mountain Farms chicken, cooked and shredded
1 cup cheddar cheese, shredded
1 cup butter crackers, crushed
2 tablespoons butter, melted
kosher salt, to taste
black pepper, to taste
non-stick spray, for casserole dish

2 (10-3/4 oz) cans condensed cream of chicken soup 3/4 cup sour cream 1 cup Gruyere cheese, grated 1/4 cup mayonnaise 1 teaspoon curry powder 1/2 cup chicken broth 1/2 lemon, juiced 2 (10 oz) packages frozen chopped broccoli, thawed and drained 6 cup s Springer Mountain Farms chicken, cooked and shredded 1 cup cheddar cheese, shredded 1 cup butter crackers, crushed 2 tablespoons butter, melted

Heat oven to 350°. Spray an 11x17 casserole dish with non-stick spray.

Add cream of chicken soup to the mixing bowl.

Add the sour cream, Gruyere and mayonnaise to the bowl.

Add curry powder, lemon juice and salt and pepper.

Mix in chicken broth a little at a time for a smooth sauce.

Add the broccoli.

Add the chicken. Mix well. Add to prepared casserole dish.

Top with Cheddar cheese and crushed butter crackers and drizzle with melted butter.

Bake for 35 - 45 minutes, until hot and bubbly and top is golden.