01 -
Preheat your oven to 350°F and spray or brush an 8x8-inch casserole dish with olive oil or cooking spray.
02 -
Season chicken cubes with garlic powder, onion powder, curry powder, salt, and pepper. Combine so the cubes are fully coated, then cook in a large skillet over medium heat until slightly browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
03 -
Fill a pot with water and bring it to a boil. Add broccoli florets and boil until fork-tender, about 5 minutes. Drain and set aside.
04 -
In a mixing bowl, combine the condensed soups, sour cream, milk, lemon juice, cooked chicken, and broccoli. Add 1½ cups of cheddar cheese and mix until well combined.
05 -
Transfer the mixture into the prepared baking dish. Top with the crumbled Ritz crackers, followed by the remaining cheddar cheese.
06 -
Bake uncovered at 350°F for 30-35 minutes, or until the Ritz crackers are golden brown and the casserole is hot and bubbly.
07 -
Allow the casserole to rest for 8-10 minutes before serving. It can be served as is, with dinner rolls and a green salad, or over rice.