If you’re looking for a curry chicken recipe to pair with naan bread and basmati rice…this isn’t it.  (The word ‘casserole’ alone should be an indication).  🙂 This dish is a throwback to the early 80’s (maybe even earlier) that my mom used to make often when I was growing up. It is from a time when a bit of curry spice was exotic and adventurous to some of us.  While cooking this the other night I laughed thinking how just in the last few weeks we’ve cooked dishes that not only include curry but also garam masala, turmeric, coriander and saffron…  How our tastes and skills have expanded!!

This may not be a fancy or healthy dish and it is definitely an 80’s recipe, but I sure do crave it sometimes!  Even Mr. E who didn’t grow up on this dish loves it!  (Though he did grow up in the 80’s in Wisconsin and it does include cream of chicken soup in a casserole form…hmm. Just saying). Ha Ha.

The recipe is simple, the ingredients are few, and the skill level is super easy… no need for detailed preparation ‘tips’ or helpful pictures.   So for those late 30’s, early 40’s, casserole – canned cream of ‘somethin’ soup loving individuals… may this bring back good memories from your own casserole filled childhood!   To the rest of you – may the curry make it just fancy enough that you want to give it a try! 🙂

Curry Chicken Casserole

*This recipe can easily be doubled. We serve with steamed white rice

 

 2 chicken breasts cut into about 1 inch pieces

2 -3 cups broccoli florets, steamed

½ teaspoon lemon juice

¼ teaspoon ground curry, plus a dash

1 can cream of chicken soup

½ cup mayonnaise

1 cup grated sharp cheddar cheese

2 slices of white bread, toasted & cut into cubes “croutons”

Oil

 

Preheat oven to 350°. In a medium bowl add the cream of chicken soup, mayonnaise, lemon juice and curry; mix well.  Sprinkle chicken with a pinch of salt and pepper.  In a skillet heat approximately 1-2 tablespoons of oil over medium heat.  Add chicken pieces to the pan, you may want to divide into two batches, and cook thoroughly.

 

In a 9×9 pan layer the cooked chicken pieces, then the steamed broccoli florets; spread the cream of chicken soup mixture over the broccoli; then sprinkle with the grated cheese and arrange the croutons on top.

 

Bake 35-45 minutes until it bubbles a bit around the edges and the center is hot.  Serve with white rice.

 

Enjoy!  (while watching a great 80’s movie like Pretty in Pink!)