Curried Chicken Broccoli Casserole
Curried chicken broccoli casserole is one of those dishes that everyone seems to love, young and old! Here’s my decadent take.
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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.
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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
Ingredients
- 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
Instructions
- 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 9×13 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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Yum … thanks for sharing your recipe. This is a must try!!!
My pleasure, Debbie – enjoy!
Yours is a version of an award-winning casserole dish in the mid-1970s which called for asparagus, but I prefer broccoli. It also used cream of chicken soup and no breadcrumbs. I have to try yours now!! Oh, and I always add more curry. 🙂
Oh cool! Thanks for the history lesson, Betty! I figure it hailed from that era. We first had it in 1977, and it’s been a family staple ever since!
I saw a comment that it was Chicken Divian and looked up a recipe that had great reviews. It was o-k-a-y…but the ingredients in this look so much better!! And more our speed (we do love curry). Thanks for sharing!
Cheers!
Much better! I think you’ll like it, Mo! 🙂
Life is too short to eat either broccoli or canned soup!
I used to share that opinion of canned soup, but for this recipe, it’s much easier and tastes every bit as good. I went through a phase a few years back where I made my own Cream of Mushroom soup for this recip. Too much work for a simple casserole.
Freezerability? I’m looking to take a dish to a friend’s house and would love to freeze before taking it over so she can use at will! Thanks
Definitely freezerable! 🙂
Hi Greg,
I’m always looking for new recipes for chicken. This looks delicious, can’t wait to try it! Thanks for the great pictures to go along with the recipe.
You’re welcome, Michele – you’ll love it! 🙂
Looks delish! Pinning it to try ?
Thanks, Susan!
This sounds so yummy!?I’ll be making it tonight. I am a big fan of casseroles and anytime there’s panko involved, I’m in!?Thanks for sharing the recipe!
Oh good! Please let me know what you think! 🙂
Winner Winner curried chicken dinner! I’ve never used curry before nor have I ever tasted it, but I made this casserole for my family. Creamy, cheesy, crunchy bites of panko, hints of lemon here and there and the curry gave it an exotic taste! My 1 year old granddaughter liked it too! Definitely a keeper???
Woo Hoo! I’m so happy to hear it, Cindy! 😀
Update….this tastes soooo good on the 2nd and 3rd?day!! P.S. My husband said it tastes too much like Christmas…what the??????
LOL! What does Christmas taste like?? 😀
When I read a pound of cheese I felt my arteries hardening but I am still going to make it! Sounds yummy and after all, it does contain vegetables! ???
Exactly! It’s health food :D:D:D
This was definitely amazing! My husband loved it too. We’re both eating keto right now so this was the best comfort food we’ve had in a very long time. Will definitely keep in the rotation. Thank you for sharing!
Awesome, Rachael – I’m happy to hear you guys enjoyed it, and yes, without the breadcrumbs, it is a great keto luxury! 🙂
Very good casserole thank you
Thank you, Pauline! 🙂