Curry Chicken and Broccoli Casserole is a wonderful winter comfort food and a great way to use chicken or turkey leftovers. This recipe has been with me for years and as good as ever!
CURRY CHICKEN AND BROCCOLI CASSEROLE
Servings: 8
2 10 ounce packages frozen chopped broccoli
1/2 cup chopped celery
1/2 cup sliced green onions
1 can cream of mushroom soup
3 tablespoons sherry
1 clove garlic, crushed
1 teaspoon curry powder
1/3 cup milk
1/3 cup mayonnaise
3 tablespoons melted butter
1/8 teaspoon black pepper
4 cups diced cooked chicken
2 cups grated cheddar cheese
3 cups toasted bread crumbs
1 cup toasted sliced almonds
- Preheat oven to 350 degrees.
- Cook broccoli 1/2 of the time directed. Mix with celery and onions. Place in buttered casserole 9 x 13″.
- To make sauce, combine mushroom soup, sherry, garlic, curry powder, milk and mayonnaise, butter and pepper.
- Heat sauce thoroughly. Add chicken to the sauce. Pour sauce mixture over broccoli mixture. Bake for 20 minutes.
- Top casserole with toasted bread cubes, cheese and almonds (tossed together). Bake an additional 10 minutes.
Fork Lore 