Best 13 Curry Chicken Casserole Recipes

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.

CURRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
• Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
• In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
• Sprinkle bread crumbs on top of casserole.
• Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
• Serve over white rice.

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, 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 CURRY CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.
• Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.

LEMON-CURRY CHICKEN CASSEROLE

Steps:

• Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper. , In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.

CHICKEN AND BROCCOLI CURRY CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place cooked broccoli in a greased 11-in. x 7-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. Serve with rice.

CURRY CHICKEN CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and green beans, cover, and steam until tender, 2 to 6 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli and green beans in a 9x13-inch baking dish. Cover with chicken and 1 1/2 cups Cheddar cheese.
• Heat chicken broth in a saucepan over medium heat until almost boiling. Mix a small amount of broth with flour in a bowl to create a paste; whisk paste into remaining chicken broth until thickened. Stir in yogurt, fish sauce, lime juice, and curry powder. Season with salt and pepper. Pour curry mixture over chicken. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in preheated oven until bubbly, 30 to 45 minutes.

CHEESY CHICKEN CURRY CASSEROLE

Steps:

• Mix the chicken, soup, milk, 3 cups shredded cheese, onion, curry powder, salt and pepper; stir well. Let sit to absorb curry flavor if desired.
• Add the cooked egg noodles. Mix together and pour into greased 9x13 dish.
• Top with sliced black olives and the rest of the shredded cheese. Bake 20 minutes at 350°F Continue cooking until cheese is melted and browned. Let rest for 10 minutes.

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

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.

CURRY CHICKEN BROCCOLI CASSEROLE RECIPE - (4.2/5)

Steps:

• COMBINE EVERYTHING EXCEPT CHEESE IN A CASSEROLE DISH. TOP WITH CHEESE. BAKE 350 FOR 20-30 MIN. SERVE OVER RICE OR NOODLES

LEMON-CURRY CHICKEN CASSEROLE

Steps:

• 1. Preheat oven..350..Place asparagus in a greased 11"x7"x2" baking dish;set aside Sprinkle chicken with salt and pepper.
• 2. In a large skillet,saute chicken in butter 10-14 minutes or until juices run clear. Place over asparagus. Combine soup & next 5 ingredients.Spoon over chicken.
• 3. Bake,uncovered,350..35 minutes. Sprinkle with almonds and return to oven. Bake until heated through.