Chicken Mushroom And Broccoli Curry Casserole Food

CHICKEN BROCCOLI CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CHICKEN CURRY CASSEROLE

Steps:

• Preheat the oven to 400°
• Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
• Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
• Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
• Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
• Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

CHICKEN, MUSHROOM, AND BROCCOLI CURRY CASSEROLE

Steps:

• 1. Cut chicken breasts into 1-inch pieces. Heat olive oil in a large skillet and add chicken. Sprinkle chicken with poultry seasoning (I use Paul Prudhomme's Poultry Magic, but you can substitute your favorite seasoning). Saute until chicken is cooked through. Place chicken in a strainer to drain, then spread the cooked seasoned chicken evenly in a 9x13 inch casserole dish or baking pan and set aside.
• 2. Rinse mushrooms thoroughly with cold water and set aside. Melt butter in a large skillet and add the mushrooms (you can use the same skillet you used for the chicken). Saute until mushrooms are tender and have released a good amount of liquid. Drain well and layer sauteed mushrooms on top of the chicken. NOTE: If mushrooms are undercooked, they will release too much liquid into your casserole, which will result in a runny mess.
• 3. Layer frozen broccoli florets on top of the sauteed mushrooms. NOTE: You can cook and drain the broccoli prior to adding it to the casserole, but precooking is not necessary.
• 4. In a small mixing bowl, stir together cream of chicken soup, mayonnaise, and curry powder. Spread mixture evenly over the broccoli.
• 5. Layer shredded cheddar cheese evenly over the top of the casserole.
• 6. Pour seasoned stuffing mix into a bowl and stir in melted butter to coat the mix. If mix is too dry, add more melted butter, but be careful not to add too much. Sprinkle stuffing mix over the cheese to top the casserole.
• 7. Place casserole on the center rack of a preheated 350 degree oven and bake uncovered for 20-25 minutes, or until cheese is melted and stuffing mix is golden brown.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven 200C/400F
• Chop cooked chicken into bite sized pieces
• Cook chopped broccoli in boiling water for 5-6 minutes, drain.
• Slice mushrooms and saute over medium heat until lightly brown
• Place broccoli in the bottom of a casserole dish.
• Sprinkle the mushrooms over the broccoli.
• Sprinkle half the cheese over the mushrooms.
• Layer the chicken over the broccoli and mushrooms.
• Dot the cream cheese over the chicken.
• Mix the milk and cream of mushroom soup together and pour over the broccoli, mushrooms and chicken.
• Sprinkle the other half of the cheese and the bread crumbs over the casserole and dot with the butter.
• Bake for 15-20 minutes until golden brown.

CHICKEN, MUSHROOM, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Prepare rice per instructions.
• Steam broccoli until fork tender.
• In a heated pan add 1/2 tablespoon oil and cook mushrooms until golden brown. Season with salt and pepper and remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft.
• In a large bowl, combine all ingredients and mix well.
• Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

BROCCOLI CHICKEN CURRY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place all the of the broccoli florets at the bottom of the 9x13 pan.
• In a mixing bowl combine chopped chicken, mayo, cream of chicken soups, curry powder and granulated garlic. Stir together until combined.
• Spread evenly over broccoli florets. Top with shredded cheddar cheddar, you can add more or less depending on your taste. Top cheese with bread crumbs and place in oven and bake for 35-45 minutes.
• Remove from oven and serve after letting it rest for 5 minutes.

CURRIED CHICKEN BROCCOLI CASSEROLE

Steps:

• First, prepare the rice since that takes the longest. Heat the butter in a medium saucepan over medium heat and let it pretty much melt. Add in the rice and toast it in the butter for only about a minute. Make sure it is thoroughly coated in the butter. Then pour in the chicken stock and stir everything together. Let the chicken stock come to a gentle boil, then cover the pot with its lid and reduce the heat to medium low. Let the rice cook until it is tender and the liquid is all absorbed for about 20-30 minutes. When it is done, fluff it up with a fork and set it aside.
• Prepare the broccoli next while the rice cooks. Pre-heat the oven to 350. Combine the broccoli florets, curry powder, salt and olive oil together in a baking dish and toss it all together well. Roast the broccoli for 15 minutes to get it flavorful and tender. Set it aside when it is done but keep the oven on. Then start on the chicken mixture. Heat the olive oil in a large skillet over medium high heat. Brown the chicken in the olive oil until it is cooked through and golden for about 5 minutes. While it cooks season it with the curry powder, dried onion, garlic powder and seasoned salt.
• Once the chicken is cooked pour in the white wine and let it cook off for a minute. Then pour in the condensed soup and ranch dressing and let it cook for another couple of minutes. Take the pan off of the heat and stir in 1 cup of the shredded cheddar cheese and the broccoli. Then get out a 9 x 13 baking dish and spray it well with cooking spray. Layer the rice in first. Pour the chicken and broccoli mixture in next and make sure it is in an even layer. Sprinkle the remaining cheddar cheese on top and bake the casserole for 30 minutes. Let it set for 2-3 minutes when it is done, then serve immediately while it is hot!

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Cook rice according to package and set aside.
• Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
• Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
• Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
• Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
• Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
• Serve warm and enjoy!

CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
• In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
• Transfer to prepared baking dish and spread evenly with the back of a large spoon.
• Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
• Return to oven and bake for an additional 10 minutes, or until the top is golden brown.

THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Steps:

• 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
• 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.

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!

CURRY CHICKEN CASSEROLE

Steps:

• In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.

CHICKEN & BROCOLLI BAKE

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

CHICKEN, MUSHROOM & BROCCOLI SKILLET

Steps:

• In a medium bowl, whisk together soup, broth, tarragon, and thyme.Set aside.
• In a large non-stick skillet, heat butter over medium-high.Add mushrooms and onion, sauté 3-5 minutes or until starting to brown.Add chicken, broccoli and garlic, sauté 3-5 minutes or until no pink remains on chicken.
• Stir through sauce.Bring to simmer and cook 4-6 minutes, stirring often, or until chicken is cooked through.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

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.

CHICKEN DIVAN

Steps:

• Preheat oven to 350 °F.
• Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with shredded chicken.
• In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
• Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
• Bake for about 30-45 minutes.
• Cook's Note: Try topping with cheddar or gruyere cheese.