Curried Chicken And Broccoli Casserole Recipes Recipe For Meatloaf

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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

CURRY CHICKEN BROCCOLI CASSEROLE



Curry Chicken Broccoli Casserole image

Curry Chicken broccoli casserole topped with a curry-flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons.

Provided by David & Debbie Spivey

Categories     Main Course

Time 1m

Number Of Ingredients 13

2 whole boneless-skinless chicken breasts (cooked and cut into bite-size pieces)
2 broccoli (large heads, cut into bite-size florets)
8 ounces cream chicken soup (recipe to follow,)
½ cup mayonnaise (good quality )
1 teaspoon curry powder
2 tablespoons lemon juice (fresh squeezed)
2 cups extra-sharp cheddar cheese (shredded)
1 cup croutons
3 tablespoons butter
3 tablespoons flour
½ cup chicken stock
½ cup milk
salt and pepper (to taste)

Steps:

  • Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Set aside and allow to cool to room temperature before adding the casserole. (cool completely)
  • Pre-cook the chicken and cut into bite-size pieces, about ½ to 1-inch pieces. You can either roast it in the oven or poach it on the stove top. I find that poaching works best for boneless skinless chicken breasts.
  • Chop broccoli into bite-sized florets, about 1-inch. Bring a large pot of water to a boil; carefully drop the broccoli florets into the boiling water. Cook until crisp-tender and bright green, about 2 minutes. Dump the broccoli into a strainer and then immediately into an ice bath.
  • Preheat oven to 400 degrees F.
  • In a 13x9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside.
  • In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt & pepper to taste.
  • Pour the curry cream mixture over the chicken and broccoli; use a spoon to smooth out, ensuring to cover all of the chicken.
  • Top with cheddar cheese and croutons.
  • Bake 20 to 30 minutes, cheese has melted, warmed through and the croutons have started to brown.
  • If the croutons get too brown before the casserole is warmed through, tent with foil.
  • Remove from the oven. Cool about 10 minutes before serving.

Nutrition Facts : Calories 366 kcal, Carbohydrate 19 g, Protein 13 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 605 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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

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.

CURRY CHICKEN CASSEROLE



Curry Chicken Casserole image

When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.-Julia Garnett, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 100 servings.

Number Of Ingredients 11

13 large onions, diced
4 medium bunches celery, sliced
6 cans (8 ounces each) mushroom stems and pieces, drained
2 cups butter, cubed
9 packages (4 ounces each) long grain and wild rice mix
13-1/2 cups water
12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
13 cups sour cream
1/4 cup curry powder
72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)
1 can (8 ounces) grated Parmesan cheese

Steps:

  • In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.

Nutrition Facts : Calories 315 calories, Fat 17g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 254mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

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