Curried Chicken Casserole Recipes

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CURRY CHICKEN CASSEROLE



Curry Chicken Casserole image

A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.

Provided by gbianchi

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 skinless chicken breasts, cut into cubes
2 bunches broccoli, with the stems cut off
1 (14 ounce) can cream of chicken soup
1 cup mayonnaise
2 -3 teaspoons curry powder
1 1/4 cups cheddar cheese, shredded
1/2 cup breadcrumbs
1 tablespoon butter

Steps:

  • Preheat the oven to 350 degrees.
  • In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
  • Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
  • In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
  • Sprinkle bread crumbs on top of casserole.
  • Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
  • Serve over white rice.

CHICKEN CURRY CASSEROLE



Chicken Curry Casserole image

This flavor-forward dish is a makeover of one of my husband's childhood favorites, chicken curry casserole. I replaced the can of cream of mushroom soup and mayo with a creamy homemade sauce instead, and-my whole family agrees-the outcome does not disappoint!

Provided by Lisa Leake

Categories     Dinner

Time 27m

Number Of Ingredients 13

1 cup brown rice (cooked according to the package directions)
1 pound broccoli (roughly chopped (5 or 6 cups) and steamed for about 5 minutes)
2 cups chicken (cooked, and shredded or diced)
3 tablespoons butter
½ cup onion (diced)
2 cloves garlic (minced)
3 tablespoons whole-wheat flour
1 cup milk
½ cup sour cream
2 cups cheddar cheese (sharp, shredded)
4 teaspoons yellow curry powder
1 teaspoon salt
pepper (to taste)

Steps:

  • Preheat the oven to 400°
  • Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
  • Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
  • Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
  • Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
  • Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.

Nutrition Facts : Calories 462 kcal, Carbohydrate 36 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 744 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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 RICE CASSEROLE



Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
1 cup basmati rice
1 1/2 cups coconut water
Kosher salt
2 tablespoons unsalted butter
1/3 cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed

Steps:

  • Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
  • Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
  • Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
  • Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

CURRIED CHICKEN AND GRITS CASSEROLE



Curried Chicken and Grits Casserole image

Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

1 cup water
1-1/2 cups chicken broth, divided
1/4 teaspoon salt
1/2 cup quick-cooking grits
2 large eggs, beaten
2 cups shredded cheddar cheese, divided
3 tablespoons butter, cubed
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1-1/2 cups mayonnaise
2 teaspoons curry powder
1 package (16 ounces) frozen broccoli-cauliflower blend
2 cups cubed cooked chicken
2 cups refrigerated diced potatoes with onion

Steps:

  • Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.

Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

CHICKEN CURRY CASSEROLE



Chicken Curry Casserole image

Bring Indian flavors to your family's dinner table tonight. Basmati rice, chicken and vegetables are baked together to give you a flavorful casserole dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 19

1 cup uncooked basmati rice
1 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups reduced-sodium fat-free chicken stock
1 1/2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons curry powder
4 cups chopped deli rotisserie chicken (from 2-lb chicken)
2 cups coarsely chopped cauliflower florets
1/2 cup frozen sweet peas, thawed
1 cup chopped carrots
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/3 cup chopped roasted cashews

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.
  • Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.

Nutrition Facts : Calories 640, Carbohydrate 49 g, Fat 6, Fiber 4 g, Protein 36 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 830 mg

CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.

Provided by Angie McGowan

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon red curry paste
1 cup uncooked long-grain white rice
2 cups small fresh broccoli florets
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil leaves
4 boneless skinless chicken breasts or thighs

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
  • Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
  • Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

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.

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.

CURRIED CHICKEN SAUSAGE CASSEROLE



Curried Chicken Sausage Casserole image

Make and share this Curried Chicken Sausage Casserole recipe from Food.com.

Provided by Kitchen__Princess

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon canola oil
8 fresh chicken sausage
2 onions, sliced
2 garlic cloves, crushed
1 piece fresh ginger, grated
2 granny smith apples, peeled, cored and diced
3 tablespoons indian korma curry paste or 3 teaspoons dried curry powder
2 cups chicken stock
400 g chopped tomatoes with juice
2 teaspoons cornflour
1 tablespoon warm water
2 tablespoons parsley, chopped

Steps:

  • Heat an ovenproof casserole or frying pan and add oil. Brown the sausages on each side until golden, about 10 minutes. Remove and place on a paper towel to absorb excess fat. Set aside.
  • Add onions and garlic and sauté for 5 minutes until translucent. Add ginger and apple and sauté for a further 3 minutes until the apple start to soften. Stir in curry paste, chicken stock and tomatoes and bring to the boil.
  • Add the browned sausages, bring back to the boil, cover, then place in a preheated oven at 180°C for 20 minutes.
  • Place cornflour into a small bowl and cover with warm water, stir until smooth. Remove casserole from the oven and stir through the cornflour. Cover and return the casserole to the oven for a further 5 minutes to thicken.
  • Lastly, sprinkle the casserole with chopped parsley and serve with hot mashed potato or steamed rice.

Nutrition Facts : Calories 525, Fat 27.6, SaturatedFat 8.7, Cholesterol 205.2, Sodium 2058.8, Carbohydrate 43.9, Fiber 5.9, Sugar 19.4, Protein 28.3

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE



Creamy Curried Chicken-and-Rice Casserole image

Categories     Chicken     Rice     Vegetable     Bake     Sauté     Low Fat     Curry     Fall     Winter     Self

Yield Makes 6 servings

Number Of Ingredients 14

1 cup rice (try brown for an added fiber boost)
2 tsp canola (or corn) oil
1 cup chopped onion
2 tsp curry powder
3/4 tsp salt
1/4 cup all-purpose flour
2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped in 1/4-inch pieces
1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces
1 tbsp fresh lemon juice
2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)
1/2 cup cilantro, chopped
Vegetable-oil cooking spray

Steps:

  • Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

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From campbells.com


CURRIED CHICKEN AND RICE CASSEROLE - ECLECTIC RECIPES
2013-05-12 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.) Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat. Bake uncovered 1 hour or until rice is ...
From eclecticrecipes.com


CHICKEN CURRY CASSEROLE - HEALTHY SCHOOL RECIPES
2019-08-29 Set aside. Combine curry, garlic, pepper, salt, and yogurt. Mix well. Add vegetable mixture to rice. Fold in curry/yogurt mixture. Add chicken. Combine well. Bake uncovered: Conventional oven: 400 °F for 10 minutes Convection oven: 375 °F for 10 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
From healthyschoolrecipes.com


CURRIED CHICKEN BROCCOLI CASSEROLE - JEANIE AND LULU'S KITCHEN
2017-02-24 Prepare the broccoli next while the rice cooks. Pre-heat the oven to 350. Combine the broccoli florets, curry powder, salt and olive oil together in a baking dish and toss it all together well. Roast the broccoli for 15 minutes to get it flavorful and tender. Set it aside when it is done but keep the oven on.
From jeanieandluluskitchen.com


CURRIED TOMATO CHICKEN CASSEROLE - BUDGET101.COM™
2019-01-08 Add onions and mushrooms to the hot skillet and sauté until translucent and fragrant. 3-5 minutes, Add an additional tablespoon of butter if needed. Stir in 1 to 2 Tbs flour and mix until smooth and pasty, cook 1 minute. Add garlic salt, curry powder, tomatoes, chicken broth, stirring to combine and let cook for 5-7 minutes, reducing.
From budget101.com


CHICKEN CURRY CASSEROLE RECIPE
Heat the oven to 350℉ (180℃). Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins. Email.
From recipeland.com


CURRY CHICKEN BROCCOLI CASSEROLE {FROM ANOTHER LIFETIME AGO
2015-11-12 The Casserole. 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.
From themountainkitchen.com


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