Curry powder and a little mayo added to the sauce in this Curry-Chicken Broccoli Casserole blend together for an unexpected, but delicious flavor.
Who doesn’t love a good chicken casserole with a crunchy, buttery topping? This Curry-Chicken Broccoli Casserole has been a family favorite in my recipe box for years, but recently I’ve freshened it up by replacing the condensed soup with a homemade version introduced to me by the Center Cut Cook. The result is a creamier casserole without the goopy canned stuff! That’s one for the win column!
Really, you must try the homemade cream soup route. It’s flavorful and only takes a few extra minutes and it definitely looks much more appetizing than what pops out of the condensed soup cans! I bet once you try it, you’ll be using this trick for all your favorite casserole recipes! For the Curry-Chicken Broccoli casserole, I stirred in my curry powder, salt, and pepper plus the secret ingredient that adds a little tang—mayo! There’s not that much in the recipe, but don’t skip it because it really does make a huge difference!
You can use either frozen broccoli florets or fresh broccoli in this recipe. Although I’ve made it both ways, I prefer using fresh and find that a microwave steam basket makes going the fresh route that much easier. Trim florets and rinse them right in the basket, then place the basket in the steamer with about a quarter cup water and microwave for jsut five minutes. My steam basket is probably one of my all-time most used kitchen items—I love it!
Putting this casserole together is simple. Just layer the steamed broccoli and chicken in the dish, then spread the cream soup mixture all over the top.
Sprinkle with cheese and the crumb topping and it’s ready to pop in the oven. Last week, I made a double recipe. One for my family and then I divided the second batch among individual aluminum pans which I wrapped and took to my in-laws to bake later. All the ingredients are precooked, so making this casserole ahead, or even freezing it at this point, works well since to finish it off you simply need to heat for about 30 minutes until it’s hot and bubbly.
Curry powder and a little mayo added to the sauce in this chicken casserole blend together for an unexpected, but delicious flavor.
- 2 10-oz. pkg. frozen broccoli florets (or 3 cups fresh broccoli florets)
- 1 lb. boneless, skinless chicken (cooked and cut into 1-inch cubes)
- 4 tablespoons all-purpose butter
- 6 tablespoons flour
- 1 cup low-sodium chicken broth
- 1/2 cup 2 percent milk
- 1/2 cup lite olive oil mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 cup crushed Ritz crackers or bread crumbs
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, melted
Preheat oven to 350 degrees. Lightly coat a 9x12 casserole dish with cooking spray; set aside.
Cook broccoli according to package directions; drain and place in casserole dish. (If using fresh broccoli, steam accordingly.) Layer cooked, chopped chicken on top of broccoli.
In a small saucepan, melt 4 tablespoons butter and stir in flour. Cook 1-2 minutes, stirring constantly. Add milk and chicken broth and whisk continually until mixture thickens. Remove from heat and stir in salt, pepper, curry powder, lemon juice, and mayo. Spread mixture on top of chicken in the casserole dish.
Combine crushed crackers and cheese; sprinkle on top of casserole. Drizzle with 2 tablespoons melted butter.
Bake at 350-degrees for 25-30 minutes or until hot and bubbly.