This curry chicken and broccoli casserole is my 13-year-old son's favorite dish — he requests it each year on his birthday. The creamy cheese sauce contrasts beautifully with the crunchy cornflake topping. It's a standby meal and easy to make, freeze, and bake at a later date. You can freeze it for up to six months. If frozen, bake uncovered for 1 hour.
Ingredients
- cooking spray
- 1 bunch broccoli , cut into chunks - or more to taste
- 2 cans cream of chicken soup , 10.5 ounce
- 1 cup mayonnaise
- 0.25 cups lemon juice
- 1 teaspoon curry powder
- salt and ground black pepper to taste
- 1 cooked rotisserie chicken , 3 pound
- 1 cup shredded Cheddar cheese
- 1 cup crushed corn flakes cereal
- 0.25 cups slivered almonds , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
-
2
Place broccoli into a microwave-safe dish with 2 tablespoons water. Cover and microwave on high until broccoli is steaming and bright green, 2 to 3 minutes.
-
3
Meanwhile, whisk condensed soup, mayonnaise, lemon juice, curry powder, salt, and pepper together in a bowl until well combined.
-
4
Transfer broccoli to the bottom of the prepared baking dish. Layer cooked chicken over broccoli, then pour soup mixture over top. Sprinkle Cheddar cheese over the casserole, followed by crushed cornflakes and almonds.
-
5
Bake, uncovered, in the preheated oven until casserole is bubbling, cheese is melted, and topping is browned, about 30 minutes.
Nutrition Facts
Per serving
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