Curried Chicken And Broccoli Casserole Food

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.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 9 x 13 glass baking dish with non-stick spray. Arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top.
• For the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. Spoon evenly over the top of the chicken. Sprinkle cheddar on top.
• Bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. Serve over rice.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350. Spray a 9 x13 baking dish or casserole with cooking spray. Arrange cooked macaroni in an even layer over the bottom of the dish, add a layer of cooked chicken and follow with the steamed broccoli.
• Heat a non-stick pan over medium heat, add the butter and oil. Saute the onion til translucent, add the minced garlic and stir to incorporate and remove from heat.
• In a medium mixing bowl, mix together the sour cream, soup and curry powder til well blended. Add the onion/garlic mixture, stir to incorporate. Spoon this mixture evenly over the top of the mac/chicken/broccoli casserole. Spread the grated cheddar cheese evenly over the top. Sprinkle liberally with paprika. Bake at 350 for 45 minutes Let rest 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 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.

CURRY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• 1. Boil the chicken breast for about 20 minutes. Let cool to the touch and then cut in approx. 1" cubes. At this time preheat your oven to 350°
• 2. Place broccoli in Microwave safe dish and cover. Microwave 10 minutes. Chop into bite size pieces.
• 3. As the broccoli is cooking, whisk the sauce ingredients together in a med bowl and set aside
• 4. Place the cut chicken breast pieces in a oven safe dish.
• 5. Layer chopped broccoli on top of the cut chicken
• 6. Pour sauce over the chicken and broccoli. Add the optional bread crumbs if desired at this time.
• 7. Bake in preheated 350° oven for 1 hour. Serve over rice is desired

CURRIED BROCCOLI CASSEROLE

Steps:

• Place fresh Broccoli and Carrots, covered, in a steamer and cook for 8-10 minutes, or until tender-crisp. If using frozen broccoli and carrots, cook according to package instructions.
• Drain Vegetables well.
• In a 2 quart casserole dish, combine Onion, Red Pepper, Garlic, Soup, Cheese, Milk, and Curry Powder. Mix in Broccoli and Carrots.
• Season with Salt and Pepper to taste.
• Begin crushing Saltines, one at a time, over the casserole. Continue crushing and spreading until top is covered well.
• Bake, uncovered, at 350 degrees for 30 to 35 minutes.
• Remove from oven and place under Broiler set to Low for 2 minutes, or until Saltines become just a little brown (as a note, they burn fast, so keep an eye on them!).

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!

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.

CURRY CHICKEN & BROCCOLI CASSEROLE

Steps:

• 1. Cook chicken in salt water until tender. Remove from pan, cool and cut into bite size pieces; set aside.
• 2. Cut broccoli flowerets from stem and parboil for five minutes. Remove from heat and drain; set aside.
• 3. In a small saucepan, combine soup, curry powder, and mayonnaise until smooth.
• 4. Put chicken on bottom of casserole, then broccoli on top. Pour sauce over chicken & broccoli mixture.
• 5. Next sprinkle stuffing mix over the top. Evenly pour melted butter over the stuffing mix.
• 6. Sprinkle cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes.

CHICKEN AND BROCCOLI CURRY

Steps:

• Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
• Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
• Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
• Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
• While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
• Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
• Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
• Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

BROCCOLI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• For sauce combine soup, mayo, lemon juice and curry powder in a bowl.
• In bottom of 13x9x2-inch baking dish layer frozen broccoli, chicken, and sauce.
• Sprinkle with grated cheese and breadcrumbs.
• Bake for 30 minutes.
• Can be eaten plain or on top of rice.