Creamy Curry Chicken Casserole

Name: Creamy Curry Chicken Casserole
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken; broccoli, frozen; salt and black pepper; soup, cream of chicken; mayonnaise; cheddar cheese; bread crumbs; curry powder; lemon juice; butter

Submitted by Ginia

Creamy curry chicken casserole with broccoli, cheddar, and a buttery crumb topping. Ready in under an hour with leftover chicken or a store-bought rotisserie.

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Curry chicken casserole is the kind of one-dish dinner that eats like comfort food without the effort. A little curry powder, some mayonnaise for creaminess, and a baked crumb topping give you more layers than you’d expect from five pantry staples.

Kitchen Tips

Rotisserie chicken makes this a 10-minute prep. Shred it while the broccoli steams and everything else comes together in one bowl.
Use full-fat Greek yogurt instead of mayonnaise for a tangier filling with less fat.
Toast the breadcrumb topping under the broiler for the last 2 minutes for extra crunch.
If your casserole doesn’t brown after 35 minutes at 325F, switch to broil for 2-3 minutes and watch it closely.

Variations

Swap broccoli for cauliflower or a mix of both for a gentler flavor.
Add 1 cup of cooked rice or couscous to make it a full meal in one dish.
Use curry paste instead of powder for deeper, more complex heat.

Ingredients

CUPS CHICKEN
chopped

OUNCES BROCCOLI, FROZEN
cooked and drained

TEASPOON SALT AND BLACK PEPPER *

CANS CREAM OF CHICKEN SOUP

CUP MAYONNAISE

CUP CHEDDAR CHEESE
grated

CUP BREAD CRUMBS
soft

TEASPOON CURRY POWDER

TEASPOON LEMON JUICE

TABLESPOON BUTTER
melted

Directions

Preheat your oven to 325F (165C).
Steam the broccoli florets until just tender-crisp, about 4 minutes. Drain well and spread them in the bottom of a greased 2-quart (2-liter) casserole dish.
Cut the cooked chicken into bite-sized pieces and arrange on top of the broccoli. Store-bought rotisserie works great, or use grilled chicken breast.
In a large bowl, whisk together the condensed soup, mayonnaise, curry powder, lemon juice, salt, and pepper until smooth.
Pour the soup mixture over the chicken and broccoli, then sprinkle the cheddar cheese evenly on top.
Toss the bread crumbs with the melted butter until fully coated, then spread the crumbs over the cheese.
Bake uncovered for 35 minutes, or until the casserole is bubbling at the edges, the cheese is melted, and the topping is golden brown. Let cool for 5 minutes before serving.