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.
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
Serving: 1serving | Calories: 667kcal | Carbohydrates: 28g | Protein: 46g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 802mg | Fiber: 4g | Sugar: 2g