Curried chicken broccoli casserole is one of those dishes that everyone seems to love, young and old! Here’s my decadent take.Jump to Recipe
I guess I’m the quintessential ‘Merican when it comes to cooking. I tend to do things bigger, bolder and way more decadent than most recipes would like me to do.
But hey, the West wasn’t won on salad, and as far as I’m concerned, life is too short for flavorless pap.
I told you the origin story of this curried chicken broccoli casserole on page 2 of our Kitchen Remodel Reveal post. Obviously, I didn’t invent the recipe – it’s been around since the heyday of casseroles back in the 60s and 70s. All I did was amp up some of the flavors and add more of the good stuff.
This recipe will fill your baking tray to the brim, so if you’re only feeding a few people, feel free to halve it. But this is my teenage son’s favorite food, so he’s good for 3-4 normal human servings at a pop.
Oh, and the leftovers rock – hot or cold!
Curried Chicken Broccoli Casserole
- 8 cups broccoli florets
- 4 boneless skinless chicken breasts
- 1 sweet onion diced
- 2 cans can of Cream of Mushroom soup or 1 22.6 ounce family size can
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp curry powder use more if you love curry!
- 1/2 tsp black pepper or to taste
- 1 pound cheddar cheese shredded
- 1-2 cups panko breadcrumbs
- 2-4 tbsp olive oil 2 tbsp per cup of breadcrumbs you use
- Preheat oven to 350.
- In a mixing bowl, stir together Cream of Mushroom soup, mayo, sour cream, lemon juice, curry powder and black pepper. Set aside.
- In a large pan over med-high heat, season chicken with salt and pepper and then saute until browned and cooked through.
- Steam broccoli florets while chicken cooks.
- Put steamed broccoli at the bottom of a 9x13 baking dish.
- Shred chicken or cube with cooking shears.
- Add onion and saute a little longer until they soften just a bit.
- Reduce heat to low, and pour in soup mixture. Stir all together and heat until bubbling.
- Pour chicken mixture over broccoli.
- Spread shredded cheese evenly over casserole.
- Mix breadcrumbs with the olive oil - 3 tablespoons of oil for each cup of crumbs.
- Sprinkle breadcrumbs over cheese.
- Bake uncovered 35-45 minutes. If the breadcrumbs brown too early, you can top with a loose piece of foil.
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