Chicken Curry(Serves 6 To 8 People)
A hearty chicken curry casserole featuring tender chicken, broccoli, creamy soup, and flavorful curry, topped with muffin mix and cheese for a comforting, family-friendly meal.
Ingredients
Instructions
- Cook and drain broccoli.
- Place broccoli in a 9 x 13-inch pan.
- Add cooked and diced chicken to the pan.
- Combine cream of chicken soup, mayo, lemon juice, and curry powder in a saucepan.
- Heat the mixture until warmed through.
- Pour the sauce over the chicken and broccoli in the pan.
- Sprinkle muffin mix, grated cheese, and slices of margarine on top.
- Bake for 45 to 55 minutes at 325°F (160°C) until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth to the sauce. If you want a vegetarian version, substitute the chicken with chickpeas or tofu. You can also use fresh or frozen broccoli depending on availability. For added flavor, try incorporating spices like cumin or paprika. This dish pairs beautifully with Vermont Cheese Soup for a comforting meal.
Serving Suggestions
Serve this chicken curry with a side of rice or warm naan bread to soak up the delicious sauce. A fresh green salad can complement the richness of the dish nicely. For a complete meal experience, consider pairing it with Baked Sausage Stuffing for a hearty addition. Garnish with fresh herbs like cilantro or parsley before serving for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken curry in an oven-safe dish, cover with foil, and warm it in the oven at 325°F (160°C) for about 20 minutes, or until heated through. You can also microwave individual portions until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry(Serves 6 To 8 People) contains roughly 286 calories, with 8g protein, 27g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (49% of the Daily Value) and iron (30% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken. Simply dice it and add it to the pan with the broccoli. Adjust the baking time to ensure the chicken cooks through, which may take an additional 15-20 minutes. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
What can I substitute for cream of chicken soup?
If you prefer a healthier option, you can use a homemade white sauce or a can of cream of mushroom soup. For a dairy-free alternative, try using coconut cream or cashew cream, which will also add a unique flavor to the dish.
Is there a way to make this dish spicier?
Absolutely! To add some heat, consider adding chopped jalapeños or a dash of cayenne pepper to the sauce. You can also serve the dish with a side of hot sauce for those who enjoy extra spice. Adjust the curry powder to your taste as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).