Wednesday, August 12, 2009

Chicken and Broccoli Casserole

This is my favorite casserole. It's so good I could eat it every week and not get sick of it. I always requested this for my birthday dinner growing up. I know there are a lot of versions of this casserole out there but this one is the best. The sauce has great flavor. The curry powder really compliments the broccoli and cheese. The toast on top gives it some crunch. If you like chicken, broccoli, and cheese you'll love this too!

3 chicken breasts (boneless, skinless) around 1 1/2 - 2 lbs
2 pkgs (around 13 oz each) frozen broccoli florets
or about 5 c fresh broccoli florets
2 slices of bread
1 can cream of chicken soup
1/2 c mayonnaise
1/2 c chicken stock or I often substitute milk with a little chicken bouillon in it
1 1/2 tsp lemon juice
1/2 tsp curry powder
1 1/4 c grated cheddar cheese, divided

Fully cook chicken, season, and cut into bite size pieces. Boil broccoli until tender but don't overcook you don't want it mushy, drain. Make sauce in a sauce pan or microwavable bowl. Sauce includes: cream of chicken soup, mayo, chicken stock, lemon juice, curry powder, and 3/4 c cheese. Mix and cook on stove top or in the microwave until cheese melts. In a casserole dish layer broccoli then chicken, then sauce. Sprinkle remaining 1/2 c cheese on the top. Lightly toast bread then butter it and tare it into pieces the size of croutons and sprinkle the bread on the top of the cheese. Bake uncovered at 375 degrees for 25 minutes.



  1. I love the idea of adding curry to this family favorite. Thanks for the recipe!

  2. This was very good and easy. My family loved it!!

  3. I am new to Petit Chef; I made this casserole and you are right; it is the Best! My son went hoem with the recipe; thank you.