Broccoli, Chicken, & Cheese Casserole

When I was mom's helper in the kitchen there were two dishes I was really good at making: Rolled Chicken, and Broccoli Chicken Divan. For years I gave up on making this casserole dish, as I could not find a suitable replacement for the soups that are typically in this dish, those being cream of broccoli and cheddar cheese soups. Working long hours and needing a quick meal, this dish came to mind, so I gave it another shot. Instead of using cheese soup I used shredded cheese and finally found a decent brand of gluten free soup to use. So after a very long and draining day at work, my husband popped this dish into the oven for me, and had it waiting for when I walked through the door. I was starving, so I didn't take a picture, but I can tell you it was very good, so much so we both had two helpings.

Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 can cream of mushroom soup (Ener-G or Health Valley are gluten free options)
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 Tbsp dried bread crumbs (Any gluten free crackers or corn flakes crumbled up will do)
salt, pepper, garlic to taste

Directions
1. Preheat oven to 375 degrees F
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until slightly tender. Drain.
3. Place the cooked broccoli and the chicken in a oven-safe casserole dish.
4. In separate bowl mix soup with sour cream.
5. Add in seasoning to taste.
6. Pour over the chicken.
7. Sprinkle with cheddar cheese.
8.Top with bread crumbs.
9. Bake in the preheated oven for 35 minutes, covered, then uncover and broil for 5-7 minutes.