Creamy Curry Chicken Broccoli Casserole
A comforting baked casserole combining tender chicken, broccoli, and cauliflower rice bound together with a tangy curry-spiked sour cream sauce and topped with melted mozzarella. The blend of mild and hot curry powders creates warm, layered spice without overwhelming heat. Serve this family-friendly weeknight dinner with a simple salad or crusty bread to soak up the creamy sauce. This version uses cauliflower rice to lighten the dish while keeping it substantial and satisfying.
Ingredients
- 3 cups cooked chicken, diced
- 4 cups frozen broccoli pieces, partly thawed
- 2 cups frozen cauliflower rice, partly thawed
- ½ onion, chopped
- 1 T olive oil
- salt, to taste
- ground black pepper, to taste
- 1 ½ cups sour creamGreek yogurt1:1dairy-free
can substitute plain yogurt but reduce mayo slightly to avoid excess liquid
Full guide → - ¾ cup mayocashew cream0.75:0.5veganadds dairy
blend soaked cashews with lemon juice and water; results slightly thinner
Full guide → - 1 T lemon juice, fresh-squeezed
- 2 tsp Dijon mustard
- 1 T curry powder, mild
- 2 tsp hot curry powder(optional)
- ⅓ cup Parmesan cheese, coarsely grated
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Preheat oven to 375°F. Spray an 11.5 x 8 casserole dish with non-stick spray.
- 2
Cut cooked chicken into bite-sized pieces if needed. Thaw broccoli and cauliflower rice on the counter or use partly thawed.
- 3
Heat olive oil in a non-stick pan over medium-high heat. Cook chopped onion for about 2 minutes until it just starts to brown.
- 4
Add diced chicken and broccoli. Cook for about 3 minutes, stirring occasionally. Season with salt and pepper.
- 5
Stir in cauliflower rice and combine with chicken mixture. Remove from heat.
- 6
Sprinkle Parmesan cheese over the chicken-broccoli mixture and stir to combine.
- 7
Whisk together sour cream, mayo, lemon juice, Dijon mustard, curry powder, and hot curry powder in a separate bowl.
- 8
Gently fold the sauce into the chicken-broccoli mixture.
- 9
Transfer to prepared casserole dish and top with shredded mozzarella.
- 10
Bake for 25-30 minutes until bubbly and the top begins to brown.
Tips
Thaw vegetables in the fridge overnight for best texture, or use partly thawed vegetables for quicker prep. Avoid watery casseroles by draining excess liquid from thawed vegetables before adding.
Start with 1 tsp hot curry powder, taste, then add the second tsp if you prefer more heat. The curry flavors develop as it bakes, so it will taste slightly spicier after cooking.
Make this dish up to a day ahead. Cover and refrigerate unbaked, then add 5-10 minutes to baking time for a cold casserole.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered in a 180C oven for 15-20 minutes or in the microwave until warmed through.
Prepare the casserole up to a day in advance before baking. Cover tightly and refrigerate, then add 5-10 minutes to baking time when cooking from cold.
Serve directly from the casserole dish with crusty bread, a fresh green salad, or simple roasted vegetables on the side.
Common Mistakes
Do not skip draining thawed vegetables to avoid a watery, soupy casserole
Do not over-thaw vegetables before adding; partly thawed retains better texture
Do not mix sauce with chicken mixture until just before baking to prevent it from breaking down
Substitutions
Dairy-Free Swaps
can substitute plain yogurt but reduce mayo slightly to avoid excess liquid
Full guide →Vegan Options
blend soaked cashews with lemon juice and water; results slightly thinner
Full guide →General Alternatives
FAQ
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Shred or dice 3 cups of cooked meat. Rotisserie adds slight smokiness, which pairs well with the curry spice.
What if I don't have hot curry powder?
Increase mild curry powder to 3 tablespoons total, or add 1/4 tsp cayenne pepper for heat without additional curry flavor. Taste and adjust to your heat preference.
How long can I keep leftovers?
Store covered in the fridge for up to 3 days. Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a 180C oven for 20-25 minutes.