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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!

Serving of Curry Chicken Broccoli Casserole

Serving of Curry Chicken 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

  • 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 at 350 degrees for 20 minutes.

  • Top casserole with toasted bread cubes, cheese and almonds (tossed together). Bake an additional 10 minutes.

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