September 28, 2020
Unpretentious Cooking: Chicken Broccoli Casserole
Make and freeze this dish for a no-prep dinner on a busy night
There is nothing wrong with casseroles. I have always enjoyed the wide variety of the simple dish, but now as a working parent, I have greater respect for the one-dish meal. They are simple to assemble, can feed a large family, and if the week ahead is going to be busy, you can assemble a casserole on Sunday night then freeze it until ready to re-bake for dinner later that week. The other benefit of casseroles is that you don’t have to make everything from scratch. This recipe uses store bought rotisserie chicken and canned soup. The curry deepens the flavor and gives the casserole a light, golden color. If you don’t have panko you can use breadcrumbs instead –– even crushed Ritz crackers work. I prefer saucier casseroles that are served with rice, which goes well with this recipe. If you have leftover turkey from the holidays, substitute the chicken for both white and dark turkey meat. You’ll get the same great flavor and avoid dry reheated turkey leftovers.

Chicken broccoli casserole topped with Ritz crackers.
Chicken Broccoli Casserole
Serves 6
Ingredients
4 cups blanched broccoli, cut into chunks
1 3-pound cooked rotisserie chicken, meat removed from bones and chopped
2 10.5-ounce cans cream of chicken soup
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon curry powder
Salt and ground black pepper, to taste
1 cup cheddar cheese, shredded
1 cup panko or breadcrumbs
Directions
- Preheat the oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- Spread the broccoli and the chicken evenly in the baking dish.
- In a medium bowl, whisk together the cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper, then adjust seasoning to taste. Pour sauce over the chicken and broccoli. Evenly spread the cheese over the sauce and sprinkle the casserole with panko.
- Bake uncovered in the oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30-45 minutes. Serve with white or brown rice. If reheating from frozen, reheat in a 350 degree oven for 60 minutes or until the casserole is bubbling.
























