Curry Chicken Broccoli Casserole {From Another Lifetime Ago

Curry Chicken Broccoli Casserole {From Another Lifetime Ago

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This curry chicken broccoli casserole has bite-sized pieces of chicken and broccoli layered and topped with a creamy, curry flavored sauce with a splash of lemon juice, then topped with extra-sharp cheddar cheese and then garnished with crunchy garlic flavored croutons. There are some many levels of flavor to this casserole, there is no doubt that you’ll love it as much as we do

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

The History Behind This Recipe

 

“If I had my life to live over again,
I would want it the same,
I would just open my eyes a little wider”
~ Unknown

 

This quote was one I chose for my senior high school yearbook page, at 18 I didn’t even know what that really meant, but I do now. Sometimes when I look back on my life, I feel like there were times when I was inside someone else’s body and lived someone else’s life. 

Have you ever felt like that?

Like everyone, I have made mistakes, but I have learned from them. I have no regrets. The past made me who I am today. I’m a little older, a little wiser and there is not one single thing that I would go back and do differently. If I were to change one thing, I would not be where I am today. I truly believe that everyone takes the path in their life for a reason. Reflecting on things that have happened in my life, I know that I have been and I am still on the path that I am supposed to follow.

It’s funny how hindsight works, isn’t it?

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

In another lifetime ago, I learned how to make the curry chicken broccoli casserole I am about to share with you. In that lifetime, I was about 23 years old. As a newlywed, just beginning to cook meals for myself and my ex-husband. I didn’t know a lot about cooking and I didn’t know the importance of good quality ingredients. I took a lot of shortcuts and ate lots of processed foods along the way.

Since those days, I have learned a lot about cooking. I decided to make this curry chicken broccoli casserole again with better ingredients. Instead of using canned cream of chicken soup, I made it from scratch and I bought a high-quality mayonnaise for the sauce which really added to the flavor. I also changed some of the measurements and did some fine-tuning. All of these tweaks transformed this old recipe from another lifetime ago into something I will make more often in this lifetime.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

How To Make Curry Chicken Broccoli Casserole

Make the Cream of Chicken Soup:

Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Set aside and allow to cool to room temperature before adding the casserole. (cool completely)

Learn more about making creamed condensed soups HERE.

The Chicken:

Pre-cook the chicken and cut into bite-size pieces, about ½-1-inch pieces. You can either roast it in the oven or poach it on the stove top. I find that poaching works best for boneless skinless chicken breasts.

Blanch the Broccoli:

Chop broccoli into bite-sized florets, about 1-inch. Bring a large pot of water to a boil; carefully drop the broccoli florets into the boiling water. Cook until crisp-tender and bright green, about 2 minutes. Dump the broccoli into a strainer and then immediately into an ice bath.

Assemble the Casserole:

Preheat oven to 400 degrees F.

In a 13×9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt and pepper to taste.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

Pour the curry cream mixture over the chicken and broccoli; use a spoon to smooth out, ensuring to cover all of the chicken.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

Top with cheddar cheese and croutons.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

Bake 20 to 30 minutes, cheese has melted, warmed through and the croutons have started to brown.

If the croutons get too brown before the casserole is warmed through, tent with foil.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

Remove from the oven. Cool about 10 minutes before serving.

Curry Chicken broccoli casserole topped with a curry flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons. | TheMountainKitchen.com

It’s hard to believe that I got this recipe for this Curry Chicken Broccoli Casserole 15 to 20 years ago. Who knows what will happen in the next 15 to 20 years. I may look back at this blog post and think it was another lifetime ago.

Curry Chicken Broccoli Casserole

Curry Chicken broccoli casserole topped with a curry-flavored sauce with lemon juice, topped with cheddar cheese and crunchy garlic flavored croutons.
Course Main Course
Cuisine American
Keyword broccoli, casserole, Chicken Cups, curry
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings 8
Calories 366kcal

Ingredients

  • 2 whole boneless-skinless chicken breasts cooked and cut into bite-size pieces
  • 2 broccoli large heads, cut into bite-size florets
  • 8 ounces cream chicken soup recipe to follow,
  • ½ cup mayonnaise good quality
  • 1 teaspoon curry powder
  • 2 tablespoons lemon juice fresh squeezed
  • 2 cups extra-sharp cheddar cheese shredded
  • 1 cup croutons

Cream of Chicken Soup Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken stock
  • ½ cup milk
  • salt and pepper to taste

Instructions

Make the Cream of Chicken Soup

  • Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Set aside and allow to cool to room temperature before adding the casserole. (cool completely)

Cook the Chicken

  • Pre-cook the chicken and cut into bite-size pieces, about ½ to 1-inch pieces. You can either roast it in the oven or poach it on the stove top. I find that poaching works best for boneless skinless chicken breasts.

Blanche the Broccoli

  • Chop broccoli into bite-sized florets, about 1-inch. Bring a large pot of water to a boil; carefully drop the broccoli florets into the boiling water. Cook until crisp-tender and bright green, about 2 minutes. Dump the broccoli into a strainer and then immediately into an ice bath.

The Casserole

  • Preheat oven to 400 degrees F.
  • In a 13x9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside.
  • In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt & pepper to taste.
  • Pour the curry cream mixture over the chicken and broccoli; use a spoon to smooth out, ensuring to cover all of the chicken.
  • Top with cheddar cheese and croutons.
  • Bake 20 to 30 minutes, cheese has melted, warmed through and the croutons have started to brown.
  • If the croutons get too brown before the casserole is warmed through, tent with foil.
  • Remove from the oven. Cool about 10 minutes before serving.

Nutrition

Calories: 366kcal | Carbohydrates: 19g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 605mg | Potassium: 562mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1445IU | Vitamin C: 137mg | Calcium: 300mg | Iron: 2mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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