Creamy Broccoli Chicken Curry Casserole: 7 Easy Ingredients

Erin Swenson, Food Blogger

No meal feels more cozy and inviting than a warm casserole fresh out of the oven. Broccoli chicken curry casserole is an inviting meal that everyone, young and old will love. The warm spice of the curry combined with the creamy yogurt and cheese are sure to delight your taste buds. This meal comes together quickly and is so easy to make. This recipe makes one 9×13 inch pan. If a 9×13 inch pan is too large for yourself or your family you can cut this recipe in half and bake it in an 8×8 inch pan. 

Broccoli is a cruciferous vegetable that is easy to find year round either fresh or frozen. It is packed full of fiber and other micronutrients like vitamin C and A, iron and potassium. For this recipe using frozen steam bags can help reduce prep time. Using fresh broccoli is also a good option. If you are using the frozen steam bags, microwave until just warm to prevent the broccoli from getting mushy. If you are using fresh broccoli, cut it into bite sized pieces and steam until just barely tender. 

For the chicken in this broccoli chicken curry casserole, you can use canned chicken breast, rotisserie chicken, or cook chicken breast yourself. A fast way to cook chicken breast in a hurry is to use an instant pot. If you want to cook it in the instant pot I like to follow the instructions given by The Recipe Rebel found here.

If you don’t have an Instant pot, you can easily boil it on the stove. Place the chicken in a pot and fill it with water. Cook the chicken for 20-35 minutes until cooked through. I like to cook twice the amount of chicken that I need and then shred and freeze half of it. This helps cut down on prep time in the future.

Traditional broccoli chicken curry casserole calls for 1 cup of mayonnaise and 2 cans of cream of chicken soup. By replacing the mayonnaise with plain Greek yogurt we reduce the calories in this recipe and increase the protein content.

When following the DASH diet or trying to reduce sodium intake, look for cream of chicken soup that is labeled low sodium or healthy request. In popular soup brands like Campbells, choosing the healthy request options means cutting the sodium content by more than ½. Original Cream of Chicken soup from Campbells has 870 mg of sodium per serving compared to their healthy request option that has 410 mg. 

  • Sauté onion until translucent.
  • Steam broccoli.
  • While the broccoli and onions are cooking in a large mixing bowl mix cream of chicken soup, yogurt, lemon juice, and curry powder. Stir together until smooth.
  • Add onions, chicken, and steamed broccoli to the large mixing bowl. Mix until combined.
  • Grease a 9 x 13 inch baking dish and add mixture.
  • Sprinkle cheese on top and bake at 350 degrees for 30-45 minutes until heated through.
  • Serve on its own or over rice

If you are serving this over rice, choosing brown rice, cauliflower rice, or even quinoa can increase the fiber of the meal as well as the nutrient density.  

Broccoli Chicken Curry Casserole

Broccoli Chicken Curry Casserole

Servings: 8 Prep Time: 15 Minutes Cook Time: 30-45 Minutes Total Time: 1 Hour

Ingredients:

  • 1 lb. fresh or frozen broccoli
  • 3-4 cups cooked chicken breast, cubed
  • 1 onion
  • 2 teaspoons curry powder
  • 2 Tablespoon lemon juice
  • 2-10 oz. cans cream of chicken soup
  • 1 cup plain Greek yogurt
  • 1 cup low fat cheddar cheese 

Instructions:

  1. Sauté onion until translucent.
  2. Steam broccoli.
  3. While the broccoli and onions are cooking in a large mixing bowl mix cream of chicken soup, yogurt, lemon juice, and curry powder.
  4. Stir together until smooth.
  5. Add onions, chicken, and steamed broccoli to the large mixing bowl. Mix until combined.
  6. Grease a 9 x 13 inch baking dish and add mixture.
  7. Sprinkle cheese on top and bake at 350 degrees for 30-45 minutes until heated through.
  8. Serve on its own or over rice

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