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.
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 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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