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Chicken Broccoli Curry Casserole

An image of prepared Chicken Broccoli Curry Casserole showing broccoli, chicken, Campbell's® Condensed Cream of Chicken Soup, curry powder and white Cheddar cheese topped with toasted panko.
  • prep time: 10 min
  • total time: 10 min
  • serves: 4 people
  • calories: 342 1 serving

Chicken Broccoli Curry Casserole is one of those recipes that opens your eyes to all the possibilities when you start with a can of condensed cream soup.  Just add a little curry powder and it transforms into something completely new.  A few more on-hand ingredients and it's oven-ready in 10 minutes.  The topping of cheese and crispy panko bread crumbs makes Chicken Broccoli Curry Casserole look as delicious as it tastes!  For a more traditional version of this recipe, try: Chicken Broccoli Divan.

Ingredients

  • 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
  • 2 cups cubed cooked chicken
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
  • 1/3 cup milk
  • 1/2 teaspoon curry powder
  • 1/2 cup shredded white Cheddar cheese
  • 2 tablespoons panko
  • 1 tablespoon butter, melted

Instructions

  • Tips

    • Prep ahead and freeze for later!  Assemble as directed, wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, at 425°F. for 45 minutes or until hot.  Or, thaw in the refrigerator and bake, covered, for 35 minutes or until hot.
    • Ingredient Note: If using fresh broccoli and you like it more tender, blanch it before adding to the casserole (frozen broccoli is already blanched as part of the freezing process).
  • Step 1

    Heat the oven to 375°F.  While the oven is heating, place the broccoli and chicken into an 11x8x2-inch baking dish or a 9-inch pie plate.

  • Step 2

    Stir the soup, milk and curry powder in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the panko and butter in a small bowl.  Sprinkle the panko mixture over the cheese.

  • Step 3

    Bake for 20 minutes or until hot and the panko mixture is golden brown.

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Calories 342
Total Fat 20 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 727 mg
Total Carb 12 g
Dietary Fiber 0 g
Sugar 2 g
Protein 27 g
Vitamin D 2 %DV
Calcium 14 %DV
Iron 9 %DV
Potassium 10 %DV
Calories 306
Total Fat 17 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 88 mg
Sodium 655 mg
Total Carb 12 g
Dietary Fiber 0 g
Sugar 1 g
Protein 27 g
Vitamin D 2 %DV
Calcium 13 %DV
Iron 9 %DV
Potassium 10 %DV
Calories 312
Total Fat 17 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 88 mg
Sodium 450 mg
Total Carb 12 g
Dietary Fiber 0 g
Sugar 1 g
Protein 27 g
Vitamin D 2 %DV
Calcium 13 %DV
Iron 9 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.