This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
I had heard about this Chicken Curry Casserole recipe from my old neighbor a few times and was always curious to try it. Unfortunately, I always forgot to ask for the recipe so it seemed I would never get to try it out. That is until I noticed it on MindikaMoments a while back. It’s a super easy dish to make and pretty yummy too.
Curry seems to be one of those recipes that you love it or hate it and surprisingly a large number of picky eaters tend to love it. I’m always shocked when I hear that some of my friends have the pickiest (sometimes themselves included) at home but still love curry. It’s clearly one of those flavors that can work well with a variety of people if you can just convince them to try it.
Is Curry Hot?
There are many seasoning blends that go into curry, so curry differs with the cook.
Some curry powders are hot and spicy, and some are much milder.
Is Broccoli Good For You?
Broccoli is a great source of vitamins K and C, and contains a good amount of fiber.
How Long Will Chicken Curry Keep?
Chicken curry should be kept in a covered container in the refrigerator. It will keep for up to 7 days.
Chicken Curry Casserole
Ingredients
- 2 Cans Cream of Chicken Soup
- 1 1/2 Cups Light Mayonnaise
- 1/2 Cup Milk
- 2 teaspoons Lemon Juice
- 2 teaspoons Curry Powder
- 2 Cups Sharp Cheddar Cheese, grated
- 1/8 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Cup Panko Bread Crumbs
- 2 Tablespoons Butter, melted
- 4 Cups Cooked Broccoli, chopped
- 4 Large Chicken Breasts, cooked and shredded
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bow mix together the soup, mayo, milk, lemon juice, curry, salt, pepper & cheese.2 Cans Cream of Chicken Soup, 1 1/2 Cups Light Mayonnaise, 1/2 Cup Milk, 2 teaspoons Lemon Juice, 2 teaspoons Curry Powder, 2 Cups Sharp Cheddar Cheese, 1/4 teaspoon Pepper, 1/8 teaspoon Salt
- In a small mixing bow, mix the bread crumbs and melted butter.2 Tablespoons Butter, 1 Cup Panko Bread Crumbs
- In a 9 x 13 pan layer the broccoli, chicken, and soup mixture.4 Cups Cooked Broccoli, 4 Large Chicken Breasts
- Top with bread crumb mixture.
- Cook for 30-35 minutes or until hot and bubbly.
Recipe Notes
refrigerate leftovers
Nutrition
Serving: 1g, Calories: 633kcal, Carbohydrates: 29g, Protein: 46g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 160mg, Sodium: 1401mg, Potassium: 1475mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1406IU, Vitamin C: 57mg, Calcium: 354mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thanks for the shout out Carrian! I hope you're feeling better.
My hubs can't stand curry…so sad! I love it!