Preheat oven to 350 ℉. Spray 2-quart 13 x 9-inch casserole dish with cooking spray.
Remove broccoli from package and microwave on full power in microwave safe dish for 2 minutes until thawed. Drain and place in prepared casserole dish. Top with the chicken.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes.
Add the garlic and thyme, to the mushrooms, during the last minute of cooking time.
Add mixture to the casserole dish with chicken and broccoli.
In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, 2/3 cup of parmesan cheese, curry powder, and pepper.
Pour over the chicken broccoli mixture.
Mix well.
This is going to be good!
In a small bowl, combine bread crumbs, melted butter, and 2 tablespoons of parmesan cheese until blended.
Sprinkle evenly over top of casserole.
Bake, uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30 to 40 minutes.
