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Curry Chicken and Broccoli Casserole

by on August 19, 2009 in Casseroles, Main Courses August 19, 2009 CasserolesMain Courses
See post on fire wife katie’s site!
4.77 Mitt(s) 9 Rating(s)9 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 5

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Level: Intermediate

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Description

As a firefighter’s wife, I have to put up with the presence of girls who would gladly take my man off my hands. It’s not gourmet, but here’s one of the top 10 reasons why my man would never leave me. Sure, she may be beautiful, intelligent, fun, 21, and without a 32-year-old body that’s given birth 3 times, but can she make chicken and broccoli casserole? No?? Well, now she can. Oh well. At least I have the other 9 reasons!

Ingredients

  • 3 pieces Boneless, Skinless Chicken Breasts
  • 16 ounces, weight Frozen Broccoli Florets
  • 2 Tablespoons Butter
  • 1 pinch Salt
  • 1 can (10.75 Oz. Can) Cream Of Chicken Soup
  • 1-½ cup Mayonnaise
  • ½ teaspoons Thyme
  • ½ teaspoons Savory
  • ½ teaspoons Curry Powder, Plus Extra For Sprinkling
  • ¼ teaspoons Rosemary
  • ¼ teaspoons Sage
  • 2 cups Shredded Monterey Jack Cheese, Divided
  • Salt And Pepper, to taste

Preparation

Note: this is a low carb recipe, totaling approximately 7 carbs per serving.

Preheat oven to 350 degrees.

Grill or fry the chicken breasts until done, approximately 8 minutes on each side on medium-high heat, or until no longer pink in the middle.

While the chicken is cooking, slightly undercook the broccoli according to package directions. Add butter to the drained broccoli and salt to taste. Layer the broccoli in the bottom of a large casserole dish.

Combine in a large mixing bowl the cream of chicken soup, mayonnaise, seasonings, and 1 cup of the shredded cheese.

Cut the chicken into 1/2-inch cubes and season with salt and pepper to taste. Fold the chicken pieces into the mayonnaise mixture. Layer the chicken on top of the broccoli, and sprinkle the top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder.

Bake at 350F for 45 minutes.

8 Comments

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fire wife katie on 8.25.2010

Hi Elaynne, you can add a bit more of the other seasonings if you can’t find savory. It is an herb, and is usually right nearby the sage and thyme at the market. Here is a link to it if you wanna see what I’m talking about. :

http://www.amazon.com/Morton-Bassett-Savory-8-Ounce-Jars/dp/B000HQN9T6/ref=sr_1_57?ie=UTF8&s=grocery&qid=1282772747&sr=1-57

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elaynne on 8.18.2010

I plan on making this tonight but I have no idea what “savory is, in the context of an ingredient. I looked in the spice section of 3 grocery stores. Is there another name for it?

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leh22686 on 3.24.2010

Oh my goodness… Thank you, Katie! I think I’ve earned goddess status in my fiance’s eyes. This was so easy and absolutely delicious. I can’t wait to make it again. I used less mayo than the recipe called for (and it was lowfat), used low fat cheese, and lowfat chicken soup, also omitted the savory because I couldn’t find it. So good!

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proudmom509 on 11.8.2009

I love this! My husband loves this…and he’s not a firefighter. He requests it often. We’ve made it 4 times already including for a church pot luck. Got lost of compliments! It’s easy and SO tasty!

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indigoeven on 10.28.2009

Made this for dinner last night. My husband loved it. Added California mix veggies instead of just broccoli, and left out some of the mayo. Added a side of rice. Definite keeper! Thanks for sharing.

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9 Reviews

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catie27 on 7.31.2011

I thought this was super yummy and SO easy to make. I cut down on the calories by spritzing the broccoli with a little I Can’t Believe It’s Not Butter spray (I was totally out of butter) and using about 2/3 of a cup of mayo. It was so delicious and my husband hoovered it down. We love curry, and this was a great way to get a serving of veggies in.

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feetofclay1678 on 2.22.2011

my hubby loved it! i made a couple to have as freezer meals for when i had my second baby and they were the first two to get eaten!

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kcinthesunshine on 1.17.2011

Good recipe but very heavy! I really liked the mix of spices. My husband isn’t a big fan of a lot of curry. The curry taste was mild enough not to bother him but distinct enough that I could enjoy it. If I make it again, I will definitely work to lighten it up even more than this time when I used reduced fat soup. There was a lot of cheese on top – I think I’d use 1/2 cup at most on top.

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kikilovesfood on 10.19.2010

This is a great recipe! I decided to make it more toward our lifestyle– lower in fat and carb inclusive!

I purchased some substitutes at Trader Joe’s… I bought Red Curry Sauce and Bean So Green frozen vegetable mix.

Here are my changes:

I omitted the butter, mayonnaise and savory.

I used 2% fat Jack Cheese and Low Fat Cream of Chicken soup.

I substituted mayo for the whole bottle of TJ’s Red Curry Sauce.

I’m serving this with steamed Jasmine rice.

I’ll update the review once we eat in an hour!

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insan38 on 9.29.2010

This was a great recipe. I love casseroles anyway but the curry flavor was a great choice to make it unique. Thanks for giving us a great dinner recipe (and lunch leftovers).

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