Copyright 2011 Casserole Recipes | Chicken Curry Casserole Recipe All Right Reserved
Chicken Curry Casserole Recipe
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Ingredients
2 cups chopped cooked chicken
2 cups broccoli florets, cooked
1 can cream of chicken soup
1 (8-ounce) container sour cream
1 cup shredded Cheddar cheese
3/4 cup milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons butter, melted
Directions for Chicken Curry Casserole Recipe
- Turn oven on to 350 Degrees
- In a large bowl, mix the first 10 ingredients together
- Pour the chicken mixture into the casserole dish
- Bake for 30 minutes
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Delicious! For this chicken curry casserole recipe, I doubled the broth/milk and the curry and it was a crowd pleaser. Will definitely make this casserole recipe again soon
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Chicken Curry Casserole
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
- Turn oven on to 400 degrees
- On a pan, cook the vegetables in canola oil until golden brown
- In a pan, saute the onions and celery
- In a different pan, heat up the broth and milk
- Add the flour and curry into the sauteed onions and celery
- Pour in the hot milk mixture
- Add in the parsley, salt, and peppery
- In a casserole dish, add in the chicken and curry mixture
- Top with 6-8 circles of puff pastry
- Cook for 25 minutes
