Curry Chicken 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.

CHICKEN BROCCOLI CURRY CASSEROLE

Steps:

• Mix curry sauce - mayonnaise, cream of chicken soup, curry powder and lemon juice.
• Brown diced chicken breasts with chopped onions.
• Layer all ingredients in a casserole dish.
• Layer 1 - chicken and onions.
• Layer 2 - broccoli.
• Layer 3 - water chestnuts.
• Layer 4 - curry sauce.
• Bake in oven for 30 minutes at 350 degrees F with lid on.
• Add layer of grated cheese.
• Cover with croutons.
• Bake for additional 10 minutes (no lid).

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!

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 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.

CURRIED CHICKEN AND GRITS CASSEROLE

Steps:

• Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.

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.