Curry Chicken And Broccoli Casserole Recipes

CURRY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• 1. Boil the chicken breast for about 20 minutes. Let cool to the touch and then cut in approx. 1" cubes. At this time preheat your oven to 350°
• 2. Place broccoli in Microwave safe dish and cover. Microwave 10 minutes. Chop into bite size pieces.
• 3. As the broccoli is cooking, whisk the sauce ingredients together in a med bowl and set aside
• 4. Place the cut chicken breast pieces in a oven safe dish.
• 5. Layer chopped broccoli on top of the cut chicken
• 6. Pour sauce over the chicken and broccoli. Add the optional bread crumbs if desired at this time.
• 7. Bake in preheated 350° oven for 1 hour. Serve over rice is desired

CHICKEN & BROCCOLI CURRY CASSEROLE

Steps:

• Bring chicken to a boil with salt, pepper and garlic. Turn to low, cover and simmer for about 40 minutes. Rinse and shred chicken into large pieces (will break up more when stirring into sauce) and set aside.
• Cut broccoli into bite size pieces and steam till cooked but slightly firm -- will continue to cook a bit in the oven. Put broccoli in the bottom of a 9x13 glass baking dish.
• In large pot combine soup, mayo, chicken broth, curry powder (use less amount first and add more to your taste). I usually like about 4 T. Add a couple dashes of pepper. Heat over medium till warm. Add shredded chicken.
• Pour soup & chicken mixture over broccoli.
• Cover with shredded cheese.
• Top with crushed potato chips.
• Bake in 375 degree oven for about 30 minutes till bubbly and chips are golden brown.
• Serve over white rice and serve with garlic bread.
• Enjoy!

CURRIED CHICKEN AND BROCCOLI CASSEROLE

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.

CURRY CHICKEN & BROCCOLI CASSEROLE

Steps:

• 1. Cook chicken in salt water until tender. Remove from pan, cool and cut into bite size pieces; set aside.
• 2. Cut broccoli flowerets from stem and parboil for five minutes. Remove from heat and drain; set aside.
• 3. In a small saucepan, combine soup, curry powder, and mayonnaise until smooth.
• 4. Put chicken on bottom of casserole, then broccoli on top. Pour sauce over chicken & broccoli mixture.
• 5. Next sprinkle stuffing mix over the top. Evenly pour melted butter over the stuffing mix.
• 6. Sprinkle cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes.

FANTASTIC CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400°F Thaw the broccoli, making sure it is well-drained. Drain the canned chicken chunks.
• In a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese.
• Spoon half of the broccoli in the bottom of a 9 x 13 baking dish. Spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. Smooth with a spatula, and repeat layers. You will end with the cheese mixture on top.
• Crush the Ritz crackers, and melt the butter in a small saucepan. Add the cracker crumbs to the melted butter, tossing to coat. Spread over the top of the casserole.
• Bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. Let set for 30 minutes before serving.
• NOTES: Casserole can be assembled through step 3 the day ahead. Cover with foil and store in the refrigerator until time to bake. Pick up with step 4. Also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. Squeeze the bag to make sure the butter is distributed evenly. Ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.

CHICKEN BROCCOLI CURRY CASSEROLE

Steps:

• Mix curry sauce - mayonnaise, cream of chicken soup, curry powder and lemon juice.
• Brown diced chicken breasts with chopped onions.
• Layer all ingredients in a casserole dish.
• Layer 1 - chicken and onions.
• Layer 2 - broccoli.
• Layer 3 - water chestnuts.
• Layer 4 - curry sauce.
• Bake in oven for 30 minutes at 350 degrees F with lid on.
• Add layer of grated cheese.
• Cover with croutons.
• Bake for additional 10 minutes (no lid).

CHICKEN AND BROCCOLI CURRY

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.