Curried Chicken and Broccoli Casserole

Chicken and broccoli get smothered in a creamy mushroom sauce that has just a touch of curry powder. The whole casserole is topped with[ Cheddar and breadcrumbs and baked until golden and bubbly.]

Total Time:
55 min
15 min
40 min

4 servings

  • 2 tablespoons unsalted butter, cut into small pieces, plus more for buttering the baking dish
  • 2 cups broccoli florets
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • Two 10 1/2-ounce cans cream of mushroom soup
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 teaspoon curry powder
  • 1 cup shredded Cheddar
  • 1 cup dried breadcrumbs
  • Preheat the oven to 350 degrees F. Butter a 2- to 3-quart baking dish.

  • Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2 to 4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.

  • Fill a large high-sided skillet with about 1inch water and bring to a boil. Add the chicken and cook until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.

  • Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.

  • Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom soup mixture. Sprinkle the top with the Cheddar and breadcrumbs.

  • Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

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