Broccoli Chicken Curry Casserole – a creamy, delicious curry dish made with fresh broccoli, chicken, and a crispy cheese topping.
This Broccoli Chicken Curry Casserole is an excellent addition to the dinner table! It’s super easy to make and is a delicious family favorite!
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One of the first dishes my mother-in-law ever made us was this Broccoli Chicken Curry Casserole. I had never, ever heard of it, and I will be honest, I was a little put off by the cooked broccoli and the fact that it was a casserole. Well, it was delicious!
Why my family loves this recipe!
The delicious crispy bread crumbs and cheese are just the perfect topper, ready to bake in 10 minutes. You will be surprised how perfectly the broccoli comes out and the creamy curry sauce brings it all together.
This casserole is my go-to dish for family and friends when they need a meal. One, because it freezes tremendously, and two, it is so comforting, yet not your traditional casserole.
My son, Madden, is our pickiest eater and loves this recipe.
How to Make Broccoli Chicken Curry Casserole
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Broccoli Chicken Curry Casserole
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Ingredients
- 4 cups broccoli florets
- 1 cup mayo
- 1 tablespoon curry powder
- 1/2 teaspoon granulated garlic
- 2 cans cream of chicken soup
- 3 cups Rotisserie chicken, all bones and skin removed, coarsely chopped or 2 chicken breast, boiled until cooked and then chop
- 3/4 cup bread crumbs
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Place all the of the broccoli florets at the bottom of the 9×13 pan.
- In a mixing bowl combine chopped chicken, mayo, cream of chicken soups, curry powder and granulated garlic. Stir together until combined.
- Spread evenly over broccoli florets. Top with shredded cheddar cheddar, you can add more or less depending on your taste. Top cheese with bread crumbs and place in oven and bake for 35-45 minutes.
- Remove from oven and serve after letting it rest for 5 minutes.
This post was recently updated since its original post date of February 2017.
So good – thank you for the recipe. A few tweaks for us to reduce fat. Used fat free cream of chicken soup and reduced fat mayo. Swapped about 1/4 cup of may with sour cream. Used fat free cheese. Added extra curry and garlic, a dash of Garam Marsala and smoked paprika, pepper, and a pinch of salt. Buttered the breadcrumbs. New family favorite!
Halved the mayo and it was still perfect!
this is pretty close to being right.. but no cheese. no bread crumbs. use chicken thighs and bake them, draning the juice into the soup mix. replace some of the Mayo with Greek yogurt. just a little 4 oz single serving package. plain.
up the spice with turmeric and cumin and coriander. red pepper flake. and about a cup of green peas.
I am going to use raw chicken. so cook for an hour?
I have never used raw chicken in this recipe, and the timing of the casserole would depend how big your chicken pieces are.
Delicious! I did add white rice to the bottom under the broccoli and more curry powder (just because I love curry!). Highly recommend.
Glad you enjoyed it!