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Cheesy Chicken Curry Casserole

Cheesy Chicken Curry Casserole

Southern Living DECEMBER 2005

  • Yield: Makes 6 servings
  • Cook time: 40 Minutes
  • Prep time: 15 Minutes
  • Stand: 5 Minutes

Ingredients

  • 2 cups chopped cooked chicken
  • 2 cups broccoli florets, cooked
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (8-ounce) container sour cream
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 3/4 cup milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper (optional)
  • 1/2 cup fine, dry breadcrumbs
  • 2 tablespoons butter or margarine, melted

Preparation

Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.

Bake at 350° for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.

Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350° for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.

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