Creamy Broccoli Chicken Curry Casserole Recipe
This Creamy Broccoli Chicken Curry Casserole is comfort food at it’s finest! Browned chicken and broccoli cooked in a creamy and cheesy sauce with onions, garlic, and warm curry flare. Then crispy panko breadcrumbs finish off this delicious dinner. I love to serve it over rice, but you could also serve it with noodles, potatoes, or poured over a huge chunk of crusty bread!
Servings 6 servings
Ingredients
- 1 pound Chicken Breasts
- 2 teaspoons Salt (divided to season the raw chicken and the sauce)
- 1 teaspoon Ground black pepper (to season the raw chicken)
- 3-4 teaspoons Extra Virgin Olive Oil for cooking chicken and onions
- ½ cup Yellow Onion diced
- 1 clove Garlic, minced
- 3 tablespoons All Purpose Flour
- 3 tablespoons Butter
- 1 ⅕ cups Chicken Broth
- 3 teaspoons Curry powder
- 1 cup Milk
- ½ cup Shredded Gruyere or white cheddar
- 1 tablespoon Parsley
- 3 cups Broccoli Florets
- ¼ cup Panko Bread Crumbs
- 2 cups Long Grain White Rice uncooked
- 3 ½ cups water
Instructions
Prep Ahead Steps
- Preheat oven to 400 degrees F.
- Cook the Rice: Add 2 ⅕ cups water to medium pot with a lid, then add 1 cup uncooked rice. Bring to a boil, then reduce to a low simmer and cover for 20 minutes. Once 20 minutes is done, keep lid on pot until ready to serve with the casserole.
- While the rice cooks, dice the onion, mince the garlic, and chop the parsley. Set these aside for the sauce. Cut off the broccoli florets and place in the casserole dish. Cut the raw chicken into 2-3 inch pieces so that you can get a few bites out of each one. After cutting the chicken, season it with salt and pepper on all sides.
Cooking Steps
- To a preheated saute pan over medium-high heat, add 2 teaspoons of olive oil and the chicken pieces in a single layer. Sear the chicken until browned on both sides. You are just looking to get color and flavor on the outside of the chicken, you don't need to cook it completely. Once browned (takes about 5-8 minutes total) transfer the chicken to the casserole dish leaving the browned bits in the pan.
- To the same pan, add another teaspoon of olive oil and the onions and garlic. Cook the onions until soft and translucent.
- Add the butter first to melt and then whisk in the flour to the melted butter to make a roux. Cook for 2 minutes while stirring constantly so it does not burn. Slowly whisk in the broth and the milk until lumps are gone and sauce is creamy.
- Whisk in the curry powder and up to a teaspoon of salt to taste until completely combined. Then add the shredded cheese and the parsley and whisk to combine.
- Pour the sauce all over the chicken and the broccoli florets and stir to combine. Cover and cook in oven for 15 minutes.
- Remove cover and sprinkle with panko bread crumbs. Put back in the oven for another 8-10 minutes until the top is lightly browned. Let the casserole rest for 5-10 minutes, then serve with rice or noodles and enjoy!!
