Chicken Broccoli Curry Casserole
With only 10 minutes of prep needed, this easy chicken dish gets a flavor twist with a bit of curry powder and buttered panko. Perfect for a weeknight meal, this Chicken Broccoli Curry Casserole recipe is one the whole family will enjoy. It's so simple, why not make it twice and freeze one for later?
Ingredients
4 cups fresh broccoli florets or thawed frozen broccoli florets
2 cups cubed cooked chicken
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.333 cup milk
0.5 teaspoon curry powder
0.5 cup shredded white Cheddar cheese
2 tablespoons panko
1 tablespoon butter, melted
2 cups cubed cooked chicken
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.333 cup milk
0.5 teaspoon curry powder
0.5 cup shredded white Cheddar cheese
2 tablespoons panko
1 tablespoon butter, melted
Instructions
Heat the oven to 375°F. While the oven is heating, place the broccoli and chicken into a 1 1/2-quart baking dish or a 9-inch pie plate.
Stir the soup, milk and curry powder in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the panko and butter in a small bowl. Sprinkle the panko mixture over the cheese.
Bake for 20 minutes or until the chicken mixture is hot.
Stir the soup, milk and curry powder in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the panko and butter in a small bowl. Sprinkle the panko mixture over the cheese.
Bake for 20 minutes or until the chicken mixture is hot.
Chicken Broccoli Curry Casserole
With only 10 minutes of prep needed, this easy chicken dish gets a flavor twist with a bit of curry powder and buttered panko. Perfect for a weeknight meal, this Chicken Broccoli Curr...
Directions
Print
Heat the oven to 375°F. While the oven is heating, place the broccoli and chicken into a 1 1/2-quart baking dish or a 9-inch pie plate.Stir the soup, milk and curry powder in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the panko and butter in a small bowl. Sprinkle the panko mixture over the cheese.Bake for 20 minutes or until the chicken mixture is hot.
Ingredients
4 cups fresh broccoli florets or thawed frozen broccoli florets2 cups cubed cooked chicken1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.333 cup milk0.5 teaspoon curry powder0.5 cup shredded white Cheddar cheese2 tablespoons panko1 tablespoon butter, melted
Tex-Mex Chicken & Rice Bake
Got 5 minutes? That's all you need to pu...
Garlic & Lime Grilled Chicken Skewe...
These flavor-packed, grilled chicken skewe...
Honey Mustard Chicken with Beer Sau...
When honey mustard, beer and our creamy mu...
Chicken Florentine Lasagna
A little twist on traditional lasagna adds...