This freezer-friendly, curried chicken and broccoli casserole is fully homemade. No canned soups or packaged mixes in this Chicken Curry Casserole. Just good, real food.
Preheat the oven to 350 degrees. Grease a 9x13-inch pan with nonstick cooking spray.
In a pot on the stove, the microwave or a vegetable steamer, cook the broccoli until crisp-tender. Arrange the broccoli on the bottom of the prepared pan.
Layer the chicken over the broccoli.
In a mixing bowl combine the soup, lemon juice, mayonnaise, and curry powder. Pour the sauce over the chicken.
Top with the grated cheese.
In a small bowl, combine the bread crumbs and butter. Mix well and sprinkle over the top of the casserole. Bake for 30-35 minutes or until the sauce is bubbly, the cheese is melted, and the crumb topping is toasted.
Notes
To make to freeze: If freezing, allow the casserole to cool slightly. Wrap, label, and chill in the refrigerator before freezing. To bake, thaw completely before baking.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅛ the recipe.Substitutions: There are a number of swaps you can make for this recipe.
use cauliflower instead of broccoli.
cream of chicken soup can be used instead of cream of celery.
crushed crackers can be used instead of breadcrumbs.