Curried Chicken and Broccoli Casserole
Elevate your comfort food game with this irresistible Curried Chicken and Broccoli Casserole! Packed with tender chicken, perfectly blanched broccoli, and a rich, creamy curry-infused sauce, this hearty dish is layered over fluffy white rice for a satisfying meal the whole family will love. A golden, cheesy topping of shredded cheddar and buttery toasted panko breadcrumbs adds the perfect crunch in every bite. Ready in just under an hour, this easy-to-make casserole delivers bold flavor with the help of curry powder and a delightful blend of sour cream, mayonnaise, and cream of chicken soup. It's an ideal weeknight dinner or make-ahead dish for busy evenings—just bake, serve, and enjoy! Perfect for fans of chicken casseroles and one-pan comfort food, this recipe promises to become a household favorite.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 1 can cream of chicken soup
- 1 cup sour cream
- 0.5 cup mayonnaise
- 2 teaspoons curry powder
- 1.5 cups shredded cheddar cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 3 cups cooked white rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray or butter.
Step 2
Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
Step 3
Season the chicken breasts with salt and black pepper on both sides. Cook them in a large skillet over medium heat until golden and cooked through, about 6-8 minutes per side. Remove from the skillet, let cool slightly, and cut into bite-sized pieces.
Step 4
In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, curry powder, and 1 cup of shredded cheddar cheese. Mix until smooth.
Step 5
Spread the cooked rice evenly over the bottom of the prepared casserole dish. Top with the blanched broccoli florets and the diced chicken pieces.
Step 6
Pour the curried sauce mixture evenly over the top of the chicken and broccoli, spreading it to cover everything thoroughly.
Step 7
In a small skillet, melt the butter over medium heat. Add the panko breadcrumbs and stir until they are golden and toasted, about 2-3 minutes.
Step 8
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the casserole, followed by the toasted breadcrumbs.
Step 9
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Step 10
Remove from the oven, let the casserole cool for 5 minutes, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (2103.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3851.8 |
| Total Fat 238.0g | 0% |
| Saturated Fat 97.1g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 796.5mg | 0% |
| Sodium 8181.7mg | 0% |
| Total Carbohydrate 247.5g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 30.8g | |
| Protein 198.2g | 0% |
| Vitamin D 76.7IU | 0% |
| Calcium 2013.0mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 1396.7mg | 0% |
Source of Calories