CURRIED CHICKEN AND BROCCOLI CASSEROLE
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
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
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
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 AND BROCCOLI TOPPING
Steps:
- In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.
CHICKEN AND BROCCOLI CURRY
There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
- Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
- Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
- Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
- While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
- Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
- Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
- Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 15.8 g, Cholesterol 80.4 mg, Fat 34 g, Fiber 5.4 g, Protein 29.9 g, SaturatedFat 23.5 g, Sodium 1301 mg, Sugar 4 g
CURRIED CHICKEN 'N' BROCCOLI
"You can't beat this dish since it's easy, nutritious and delicious," says Esther Shank of Harrisonburg, Virginia. "I've received any compliments on it."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the broccoli in a 1-1/2-qt. microwave-safe dish. Top with the chicken. In a small bowl, combine the soup, mayonnaise, lemon juice, curry powder and salt. Spoon over chicken. Sprinkle with cheese. Cover and microwave at 70% power for 6-8 minutes. Serve with rice.
Nutrition Facts :
CHICKEN AND BROCCOLI THAI CURRY
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
Provided by luvinlif2k
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine curry paste and coconut milk and heat.
- Just before boiling, reduce heat and simmer for 5 minutes.
- Add remaining ingredients and simmer for 10-15 minutes.
- Serve over freshly cooked rice.
Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3
CURRIED CHICKEN AND BROCCOLI CASSEROLE
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
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
CURRIED CHICKEN AND BROCCOLI CASSEROLE
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
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 'N' BROCCOLI
'You can't beat this dish since it's easy, nutritious and delicious,' says Esther Shank of Harrisonburg, Virginia. 'I've received any compliments on it.'
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Place the broccoli in a 1-1/2-qt. microwave-safe dish. Top with the chicken. In a bowl, combine the soup, mayonnaise, lemon juice, curry powder and salt. Spoon over chicken. Sprinkle with cheese. Cover and microwave at 70% power for 8-10 minutes. Serve over rice.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 33.9 g, Cholesterol 85.3 mg, Fat 33.6 g, Fiber 3.4 g, Protein 30.8 g, SaturatedFat 8.2 g, Sodium 933.8 mg, Sugar 2.3 g
CURRIED BROCCOLI SALAD
Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.
Provided by Geminidipity
Categories Broccoli Salad
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
- Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
- Chill in the refrigerator for 3 hours before serving.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g
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