Chicken, Broccoli, & Rice Casserole with Curry

by Tiffany
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This chicken, broccoli, and rice casserole made with curry makes a delicious dinner that adults and kids will love!  It’s simple to put together – make it ahead of time and freeze for later if you want, or bake and serve immediately!

Our family has a wide variety of tastes and likes with food, but this casserole is one of the few that all of us will eat.  When we make it, we like to double the recipe and freeze one of the 9×13 dishes to be cooked on another day.

Don’t miss our other easy make-ahead freezer meals!

Ingredients

Here’s what you need to gather together for this meal:

Base

  • 1 package frozen broccoli
  • 3 cups cooked rice
  • 4 chicken breasts cooked and diced
  • 8-16 oz grated cheese

Sauce

  • 2 cans cream of chicken soup
  • 1 cup mayo
  • 1/2 tsp lemon juice
  • 2 tsp curry

Directions

Make sure the chicken has been cooked thoroughly and cut into bite-size pieces.

Cook the broccoli according the instructions on the package and drain (if needed).  If you prefer to use fresh broccoli, cut it into bite-size pieces and steam until tender.

Layer the rice onto the bottom of a 9×13 casserole dish.  Sprinkle on the chicken and broccoli evenly across the rice.

In a separate bowl, mix the ingredients for the sauce together.  Spread the sauce evenly across the chicken and broccoli.

Top with sprinkled cheese (as much as you desire!).

Cooking

When cooking fresh, bake at 350 degrees for about 25 minutes, or until the cheese is melted and bubbling.

You may choose to cover it with tin foil if you desire, but we typically do not.

Freezing options

Instead of baking immediately after preparing, you can cover with tin foil and place in the freezer.

When you are ready to bake this meal, you will need to defrost it thoroughly in the refrigerator (overnight) or on your counter (for a few hours).  Then bake at 350 degrees for 25 minutes or longer.

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