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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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray or butter.
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.
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.
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.
Spread the cooked rice evenly over the bottom of the prepared casserole dish. Top with the blanched broccoli florets and the diced chicken pieces.
Pour the curried sauce mixture evenly over the top of the chicken and broccoli, spreading it to cover everything thoroughly.
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.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the casserole, followed by the toasted breadcrumbs.
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.
Remove from the oven, let the casserole cool for 5 minutes, and serve warm. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
