Chicken broccoli rice casserole with creamy mushroom curry sauce and melted cheddar in a baking dish

Chicken Broccoli Rice Casserole with Curry

Chicken broccoli rice casserole layers cooked chicken, rice, broccoli, creamy mushroom sauce, curry, and cheddar in one baking dish.

Course Main Course

Cuisine American

Keyword cheesy chicken broccoli bake, chicken broccoli rice casserole, chicken rice casserole with cream of mushroom soup, curried chicken broccoli casserole

Servings servings

Calories 667

Equipment

1 Oven for baking the casserole
1 Stovetop for the rice and broccoli
1 set Measuring Cups and Spoons for rice, mayonnaise, curry, lemon juice, and cheese
1 Medium Saucepan with Lid for cooking rice when needed
1 Large Pot for cooking the broccoli
1 Colander for draining the broccoli
1 Chef's Knife for chopping broccoli and cubing chicken
1 Cutting Board for preparing broccoli and chicken
1 Can Opener for the condensed soup
1 Large Mixing Bowl for the main casserole mixture
1 Medium mixing bowl for the curry sauce
1 Whisk for smoothing the sauce
1 Rubber Spatula for folding and transferring the mixture
1 Box Grater for the cheddar when starting with a block
1 9-by-13-Inch Baking Dish for baking the casserole
1 Instant-Read Thermometer for checking the chicken and casserole center
1 pair Oven Mitts for moving the hot baking dish

Ingredients

Casserole

3 cups cooked rice
2-3 heads broccoli cleaned, chopped, and cooked
4 chicken breasts cooked, deboned, and cubed; cooked leftover chicken may be used
1 can condensed cream of mushroom soup
1 cup mayonnaise
3 tablespoons curry powder
1 ½ teaspoons lemon juice
2 cups shredded cheddar cheese for the casserole
shredded cheddar cheese additional, for topping; to taste

Instructions

Prepare the Components

Preheat the oven to 350°F.
If needed, cook rice according to its package directions until you have 3 cups cooked. Keep it warm and set it aside.
3 cups cooked rice
Cook the chopped broccoli in a large pot of simmering water until tender-crisp. Drain it thoroughly in a colander so extra water does not thin the casserole.
2-3 heads broccoli
Confirm the chicken breasts are fully cooked to 165°F, remove any bones, and cut the meat into bite-size cubes. Cooked leftover chicken may be used.
4 chicken breasts

Mix and Bake

In a large mixing bowl, gently combine the cooked rice, well-drained broccoli, and cubed chicken.
Open the condensed cream of mushroom soup and whisk it in a medium mixing bowl with the mayonnaise, curry powder, and lemon juice until smooth.
1 can condensed cream of mushroom soup, 1 cup mayonnaise, 3 tablespoons curry powder, 1 1/2 teaspoons lemon juice
Fold the curry sauce and 2 cups shredded cheddar into the chicken mixture. Spread everything evenly in a 9-by-13-inch baking dish and scatter additional shredded cheddar over the top to taste.
2 cups shredded cheddar cheese, shredded cheddar cheese
Bake uncovered for about 30 minutes, until bubbling at the edges and heated to 165°F in the center. Let the casserole stand for 5 minutes before serving.

Notes

Drain the broccoli well before mixing, use only fully cooked chicken, and bake until the center reaches 165°F. Letting the dish stand briefly makes the creamy portions easier to serve.

Nutrition