Alright, my apologies in advance that I did not get a picture of this meal when I made it last night. I’m having to admit to myself that I may have several meal posts with no pictures because I just frequently forget to take pictures of my food. 🙂 That, plus I’ve never been a big picture taker in the first place AND hubby usually has the camera at work anyway. SO. Please forgive me. But just know that I will never post a meal that I have not tried and do not thoroughly enjoy.
That being said, this is one of our family’s FAVORITES (particularly hubby): Broccoli Curry Chicken Casserole. It’s delicious! The recipe is handed down from my mom, but I’ve tweaked it just a tad to make it slightly more delicious and nutritious.
Here’s a picture I shamelessly stole borrowed off of Google that looks similar in concept. Just imagine a lot of yummy sauce and gooey cheese melted on top…
Broccoli Curry Chicken Casserole
Download Printable Version
- 1 cup of rice, cooked according to pkg directions
- 1 (16 oz) pkg frozen broccoli florets, thawed (or about 1 head fresh broccoli)
- 1 quart canned chicken (or meat from 2-3 chicken breasts, cooked and cut up into small chunks)
- 1 can condensed cream of chicken soup (*for gluten-free options, see endnote)
- 1 cup mayonnaise* (not Miracle Whip… it has a totally different taste)
- 1 tsp lemon juice
- ½ tsp curry, plus extra for sprinkling
- Bread crumbs*
- 1-2 cups shredded cheddar cheese
- Layer cooked rice on the bottom of a 13 x 9 casserole dish. Then layer the broccoli (I usually pop the broccoli in the microwave for about 2 minutes first to get them warmed up). Arrange cooked chicken pieces on top.
- Mix the condensed soup, mayonnaise, lemon juice, and 1/2 tsp curry in a small mixing bowl. Spread evenly on top of chicken. Sprinkle the top with a light dusting of extra curry, bread crumbs, and then cheddar cheese. (If you have green onions on hand, you could also slice those up and sprinkle them on top for a tasty addition.)
- Bake at 350 °F for 20-30 minutes, or until heated through.
- Serves about 6 people.
This recipe requires electricity for the broccoli and cheese (and chicken as well for those of you who have yet to discover the JOYS of homemade canned chicken!), but I think I’m going to start seeing if I can tweak it to find a good shelf-stable version as well. I’ll keep you posted. 🙂
-Here is a gluten-free recipe for condensed cream of chicken soup that I came across on recipezaar.com. It’s a little extra work, but worth the effort! Also, in this dish, since you already have a lot of chicken in the recipe, you can omit the chicken called for in the condensed soup recipe.
-And here’s a link to a whole list of gluten-free ‘Cream of ____’ soups, including the ‘condensed’ version at the bottom. Click HERE.
-I have learned that Hellman’s Mayonnaise (which I believe is also Best Foods in other parts of the country) is gluten-free, so you can use that or make a homemade version if you’re feeling ambitious!
-Just omit the bread crumbs. It won’t make much of a difference.
Hope this helps!