Chicken Mushroom And Broccoli Curry Casserole Recipes

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CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE



Chicken, Broccoli and Mushroom Casserole image

An easy and comforting dinner that cooks in one dish!

Provided by Amy

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 cups fully cooked shredded or cubed chicken
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) cream of mushroom soup
2 large eggs, beaten
1 (24 ounce) bag broccoli florets, thawed and chopped into about 1-inch pieces
8 ounces sharp cheddar cheese, shredded
1 (6 ounce drained weight) jar sliced mushrooms, drained
3/4 cup chopped yellow onion
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 sleeve round buttery crackers (such as Ritz), crushed (about 15 crackers)*

Steps:

  • Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
  • In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
  • Transfer to prepared baking dish and spread evenly with the back of a large spoon.
  • Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
  • Return to oven and bake for an additional 10 minutes, or until the top is golden brown.

Nutrition Facts : Calories 524 calories, Sugar 5 g, Sodium 1313.2 mg, Fat 29.6 g, SaturatedFat 11.4 g, TransFat 0.5 g, Carbohydrate 24.3 g, Fiber 8.1 g, Protein 41.6 g, Cholesterol 173.9 mg

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.

Provided by Sean Greene

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  • Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
  • Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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, 2-4 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 1 inch water and bring to a boil. Add the chicken and cool 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 mixture. Sprinkle the top with the Cheddar and breadcrumbs.
  • Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

CHICKEN AND BROCCOLI CURRY



Chicken and Broccoli Curry image

There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h55m

Yield 4

Number Of Ingredients 16

1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
⅛ teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts
1 pound fresh broccoli
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 (14 ounce) can full-fat coconut milk
2 tablespoons ketchup
½ cup chicken broth
¼ cup thinly sliced green onion

Steps:

  • Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
  • Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
  • Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
  • Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
  • While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
  • Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
  • Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
  • Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 15.8 g, Cholesterol 80.4 mg, Fat 34 g, Fiber 5.4 g, Protein 29.9 g, SaturatedFat 23.5 g, Sodium 1301 mg, Sugar 4 g

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

Also known as "Kansas Hot Dish" in my family. This is ultimate comfort food, and so easy! Don't take the ingredient amounts too seriously, I "eyeball" most of it. I make this when I'm not feeling well, or for friends when they're going through a rough time. Make a lower fat version with light mayo and reduced fat cream of mushroom soup.

Provided by chanteuse1978

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole roasting chicken, roasted and fine diced (or equivalent amount of chicken breasts, about four)
1 lb frozen broccoli
1/2 cup slivered almonds, lightly toasted
8 ounces cream of mushroom soup (standard sized can)
1/2-3/4 cup mayonnaise
1 lemon, juice of
2 tablespoons sherry wine
1 tablespoon curry powder (or to taste, I usually use about 2 Tb.)
1 cup grated sharp cheddar cheese

Steps:

  • Preheat oven to 350.
  • Spray 9 x 13 glass baking dish with non-stick spray. Arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top.
  • For the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. Spoon evenly over the top of the chicken. Sprinkle cheddar on top.
  • Bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. Serve over rice.

Nutrition Facts : Calories 580.5, Fat 41.4, SaturatedFat 12.1, Cholesterol 90.8, Sodium 862.3, Carbohydrate 22.3, Fiber 5.6, Sugar 5.5, Protein 27.1

CHICKEN AND BROCCOLI COMPANY CASSEROLE



Chicken and Broccoli Company Casserole image

This wonderful casserole is sure to chase away chilly evenings. It's full of chicken, ham, broccoli and rice. You won't believe it's light! -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
4 cups frozen broccoli florets, thawed and drained
1-1/2 cups cubed cooked chicken breast
1 cup cubed fully cooked lean ham
1/2 cup shredded reduced-fat cheddar cheese
1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
2/3 cup reduced-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon curry powder
2 tablespoons grated Parmesan cheese

Steps:

  • Prepare rice according to package directions, omitting the butter. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the rice, broccoli, chicken, ham, cheddar cheese and mushrooms., In a small bowl, combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread evenly over top of casserole; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 318 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 1129mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

This is a very rich version of a chicken casserole. It's great way to use leftovers and not have dinner TASTE like you're having leftovers! It's also a great party dish AND it's very flexible. You can substitute asparagus for the broccoli, turkey for the chicken, add a layer of sauted mushrooms or substitute the cream of chicken for cream of mushroom. My family is not "BIG" on casseroles, but they love this version of the traditional favorite.

Provided by Pegasus from SF

Categories     Curries

Time 1h5m

Yield 1 9x13 casserole, 4-6 serving(s)

Number Of Ingredients 12

8 ounces macaroni, any shape, cooked to al dente
3 cups cooked chicken, cubed or shredded
3 cups cooked broccoli, steamed
2 tablespoons butter
1 teaspoon olive oil
1/2 medium onion, diced fine
2 garlic cloves, minced
1 cup sour cream
1 (8 ounce) can cream of chicken soup
1 1/2 tablespoons curry powder
2 cups cheddar cheese, grated
1 1/2 tablespoons paprika

Steps:

  • Preheat oven to 350. Spray a 9 x13 baking dish or casserole with cooking spray. Arrange cooked macaroni in an even layer over the bottom of the dish, add a layer of cooked chicken and follow with the steamed broccoli.
  • Heat a non-stick pan over medium heat, add the butter and oil. Saute the onion til translucent, add the minced garlic and stir to incorporate and remove from heat.
  • In a medium mixing bowl, mix together the sour cream, soup and curry powder til well blended. Add the onion/garlic mixture, stir to incorporate. Spoon this mixture evenly over the top of the mac/chicken/broccoli casserole. Spread the grated cheddar cheese evenly over the top. Sprinkle liberally with paprika. Bake at 350 for 45 minutes Let rest 5 minutes before serving.

Nutrition Facts : Calories 913, Fat 49.9, SaturatedFat 26.4, Cholesterol 183.2, Sodium 926, Carbohydrate 62.9, Fiber 7.7, Sugar 4.3, Protein 54.7

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Broccole is a favorite vegetable in our home. This is one dish that always gets rave reviews. Serve it for a brunch or dinner.-Colleen Lewis, Cottonwood, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

3 cups fresh broccoli florets
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon curry powder
1 cup cubed bread
2 tablespoons butter, melted

Steps:

  • In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts :

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From recipeschoice.com


CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE - DO IT ALL WORKING MOM
Preheat the oven to 350 degrees. Spray a 13 x 9 cooking dish with non stick cooking spray. Add the chicken to the dish and season with salt and pepper. Top the chicken with the broccoli, mushrooms and onions. In a bowl, mix together the soup, milk and 1/2 cup of cheese. Pour the mixture over the chicken and vegetables.
From doitallworkingmom.com


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