Chicken Curry Casserole
Yield: 4-6 servings
Cook Time: 30 minutes
Tips: Any type of butter crackers may be used for topping.
Chicken Curry Casserole features chicken, broccoli florets and sliced mushrooms in a creamy chicken and curry-flavored sauce, topped with a delicious crumbly mixture of cracker crumbs (such as Ritz), cheddar cheese and butter that gives wonderful light crunch to every bite.
This casserole recipe uses cream of chicken soup which not only adds creaminess and flavor to this chicken casserole dish, it makes it very easy to put together.
You can use either boneless, skinless chicken breasts or a whole cooked chicken with this recipe. If you enjoy both dark and light chicken meat and would like to save a little cooking time (12-15 minutes), you might want to use the meat from a precooked whole chicken. If you have chicken breasts handy, however, and prefer to use only chicken breast meat, then cooking your breasts then cutting or shredding the meat into bite-size pieces is the way to go. You can use any cooking method you prefer for your breasts, such as frying, baking, boiling or broiling, but for a more moist result, frying your breasts in a skillet with a small amount of oil and butter for about 6-7 minutes on each side will retain the most moisture.
You can use either boneless, skinless chicken breasts or a whole cooked chicken with this recipe. If you enjoy both dark and light chicken meat and would like to save a little cooking time (12-15 minutes), you might want to use the meat from a precooked whole chicken. If you have chicken breasts handy, however, and prefer to use only chicken breast meat, then cooking your breasts then cutting or shredding the meat into bite-size pieces is the way to go. You can use any cooking method you prefer for your breasts, such as frying, baking, boiling or broiling, but for a more moist result, frying your breasts in a skillet with a small amount of oil and butter for about 6-7 minutes on each side will retain the most moisture.
Recipe▼
Ingredients
- 2 cups cooked, shredded or cubed chicken (bite-size pieces)
- 8 oz. (or 3 cups) broccoli florets
- 1 can cream of chicken soup
- 1/3 cup mayonnaise
- 1/2 teaspoon curry powder
- 1 can sliced mushrooms
- 1 cup cheddar cheese, grated
- 1 cup butter cracker crumbs (such as Ritz)
- 1 tablespoon butter, melted
Directions
Preheat oven to 350° F.
Using a vegetable steamer, steam broccoli florets over boiling water for about 3-5 minutes until still fairly firm, but able to be pierced with a fork. Quickly remove florets from heat and place in a large mixing bowl. Add to large mixing bowl chicken, broccoli, soup, mayonnaise, curry powder and mushrooms. Stir to mix well. Pour mixture into a 2-quart casserole dish.
In a separate medium mixing bowl, combine cheese, cracker crumbs and butter. Mix until evenly blended, then spread evenly over top of casserole.
Bake for 30 minutes or until top turns golden brown in color.
Using a vegetable steamer, steam broccoli florets over boiling water for about 3-5 minutes until still fairly firm, but able to be pierced with a fork. Quickly remove florets from heat and place in a large mixing bowl. Add to large mixing bowl chicken, broccoli, soup, mayonnaise, curry powder and mushrooms. Stir to mix well. Pour mixture into a 2-quart casserole dish.
In a separate medium mixing bowl, combine cheese, cracker crumbs and butter. Mix until evenly blended, then spread evenly over top of casserole.
Bake for 30 minutes or until top turns golden brown in color.
