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Curry Chicken & Broccoli Bake

  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 342 1 serving
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Looking for a comforting one-pan dish that's ready in a flash? Our Curry Chicken & Broccoli Bake takes a pantry staple- Campbell's® Condensed Cream of Chicken Soup- and with a dash of curry, turns it into a hearty, flavorful meal. It's oven-ready in just 10 minutes, and the cheese and panko bread crumb topping adds a layer of melty goodness and crunch. Don't have curry powder? For a more traditional version of this recipe, try our: Chicken Broccoli Divan.

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Ingredients

  • 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
  • 2 cups leftover cooked chicken
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Heart Healthy 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).
    • Ingredient Note: Want to use up more veggies in your fridge? Sliced bell peppers and cauliflower florets also taste excellent in this dish.
    • Ingredient Note: Don’t have leftover chicken? Try pulled rotisserie chicken instead. 

  • Step 1

    Heat the oven to 375°F. While the oven is heating, spread the broccoli and chicken evenly in the bottom of 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 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 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 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.

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