Start by prepping all of the ingredients: cut the broccoli into small uniform florets, quarter the mushrooms, and cut the chicken breasts into bite-size pieces.
Boil a pot of water to Blanch the broc. In a pan heated at medium, add a couple of tbsp of olive oil and sauté the chicken chunks with the black pepper until tender - about 7 minutes.
In a small mixing bowl, mix together the mushroom soup, veganaise, curry powered, turmeric, and cumin in a bowl and set aside.
While the chicken is cooking, add the broc to the boiling water for 2 minutes and strain. Grate the cheese.
Layer the blanched broccoli, raw mushrooms, and cooked chicken in the bottom of an oven-safe dish (I used my favorite @lecreuset signature roaster).
Add the sauce evenly on top, sprinkle with the cheese and bake for 35-40 minutes at 375.
In the end, crank up the heat to broil and cook it for another 2-5 minutes until bubbly and lightly browned!
Serve on top of your favorite rice - I LOVE RICE. I like to squeeze a little lemon on top for some fresh, bright added flavor also!