Serves 6.

2 Tablespoons butter
2 lbs. boneless skinless chicken breasts
Salt & pepper, to taste
1 yellow onion, diced
1 stick celery, diced
1 bunch Red Dog broccolini
1 Tablespoon olive oil
10.5 oz. cream of chicken soup
2/3 cup sour cream
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
2 ½ cups cheddar cheese, shredded
½ cup panko breadcrumbs
2 Tablespoons butter

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.

Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccolini and 1 Tbsp olive oil. Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.

Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine. Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.

Combine the melted butter and panko. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving. Serve over rice, biscuits, or mashed potatoes.