Savory Chicken Curry Casserole Recipes

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CHEESY CHICKEN CURRY CASSEROLE



Cheesy Chicken Curry Casserole image

This cheesy, comforting casserole is made with cooked rice, shredded cheese, and tender shredded chicken in a creamy curry sauce. Add broccoli or other veggies for a complete meal.

Provided by Danelle

Categories     Main Dishes

Time 1h

Number Of Ingredients 11

3 cups cooked rice
3 cups cooked shredded chicken
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1/2 cup mayonnaise
1/4 cup milk
1-2 tablespoons curry powder
3 cups shredded cheese
Salt and pepper, to taste
1/2 cup breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
  • In a large bowl, toss together rice and chicken. Stir in both soups, mayonnaise and milk; mix well. Add desired amount of curry powder and stir to combine.
  • Stir in shredded cheese. Season with salt and pepper, to taste. Transfer mixture to prepared baking dish.
  • In a small bowl, stir together breadcrumbs and butter. Sprinkle evenly over casserole.
  • Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, or until casserole is bubbly and top is golden brown.

Nutrition Facts : Calories 532 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 891 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
1 cup basmati rice
1 1/2 cups coconut water
Kosher salt
2 tablespoons unsalted butter
1/3 cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed

Steps:

  • Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
  • Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
  • Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
  • Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

SAVORY CHICKEN CURRY CASSEROLE



Savory Chicken Curry Casserole image

This wonderful casserole is full of flavour and texture. Always a hit at potlucks and get togethers, it also freezes well. I will often make this into several smaller dishes and freeze, ready to put in the oven, bake and eat within the hour. Slightly time consuming to make, it's well worth the effort when you eat it!

Provided by trishypie

Categories     One Dish Meal

Time 1h15m

Yield 1 9x13 casserole, 6 serving(s)

Number Of Ingredients 10

2 (10 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 tablespoon curry powder (heaping)
1 tablespoon lemon juice
5 chicken breasts (pre-cooked)
4 cups frozen broccoli (partially steamed)
2 (6 ounce) packages Uncle Ben's brown and wild rice and mushrooms (cooked)
2 cups cheddar cheese (grated)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook rice according to package instructions. Cook chicken (boil, broil or grill) and chop into bite-sized chunks. Partially steam broccoli. Set all these items aside.
  • In a large bowl, mix together soup, mayo, curry, lemon juice, salt and pepper.
  • Spray a 9x13 casserole dish with PAM. Place cooked rice on bottom. Place partially cooked broccoli around the edges and put the cooked chicken in the middle.
  • Pour sauce over top of chicken, broccoli and rice dish and top with grated cheese.
  • Bake at 350 degrees for 45 minutes. Enjoy!

Nutrition Facts : Calories 624.3, Fat 42.8, SaturatedFat 14.4, Cholesterol 127.1, Sodium 1611.7, Carbohydrate 22.1, Fiber 3.5, Sugar 5.5, Protein 39.5

CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.

Provided by Angie McGowan

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon red curry paste
1 cup uncooked long-grain white rice
2 cups small fresh broccoli florets
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil leaves
4 boneless skinless chicken breasts or thighs

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
  • Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
  • Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

CURRY CREAMY CHICKEN CASSEROLE



Curry Creamy Chicken Casserole image

This came from TOH - cooking for a crowd. I was intrigued by the recipe so divided it down for a family of 6. Even my kids love this recipe. I was not a curry fan before trying this and I guiltily admit - I had 3 helpings the first time I made it.

Provided by Chef on the coast

Categories     One Dish Meal

Time 1h20m

Yield 4-6 cups, 6 serving(s)

Number Of Ingredients 13

1/3 large onion, diced
1 stalk celery, chopped
5 -6 large mushrooms, chopped
1/4 cup margarine
3/4 cup rice (do not use instant rice)
1 teaspoon parsley
1 1/2 teaspoons chicken bouillon (or 2 cubes)
1 1/2 cups water
1 (11 3/4 ounce) can cream of mushroom soup
3/4 cup sour cream
1 1/2 teaspoons curry powder
2 chicken breasts, cooked and cubed
1/3 cup parmesan cheese

Steps:

  • In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
  • Stir in rice, parsley, boullion and water. Bring to a boil.
  • Reduce heat; cover and simmer until rice is tender, about 25 minutes.
  • Add soup, sour cream and curry powder; mix well. Fold in chicken.
  • Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.

Nutrition Facts : Calories 381.6, Fat 23.2, SaturatedFat 8.2, Cholesterol 48.5, Sodium 593.6, Carbohydrate 26.6, Fiber 0.9, Sugar 1.7, Protein 16.5

CURRY CHICKEN CASSEROLE



Curry Chicken Casserole image

When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.-Julia Garnett, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 100 servings.

Number Of Ingredients 11

13 large onions, diced
4 medium bunches celery, sliced
6 cans (8 ounces each) mushroom stems and pieces, drained
2 cups butter, cubed
9 packages (4 ounces each) long grain and wild rice mix
13-1/2 cups water
12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
13 cups sour cream
1/4 cup curry powder
72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)
1 can (8 ounces) grated Parmesan cheese

Steps:

  • In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.

Nutrition Facts : Calories 315 calories, Fat 17g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 254mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

CHICKEN CURRY CASSEROLE



Chicken Curry Casserole image

This is a recipe that has been adapted from one of those treasured church cookbooks. My family has been enjoying this meal for over nine years now and still love it.

Provided by Davonna Lowry

Categories     Curries

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

8 boneless skinless chicken breasts
2 (8 ounce) cans fat-free cream of chicken soup
1 cup fat-free mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup grated cheddar cheese
2 (10 ounce) packages frozen broccoli

Steps:

  • Cook chicken in water with salt and pepper.
  • Microwave or steam broccoli until crisp-tender.
  • Arrange chicken over broccoli in greased casserole dish.
  • In bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese.
  • Add salt and pepper to taste.
  • Spread sauce over chicken and broccoli.
  • Bake at 350 for 45 minutes or until bubbly.
  • Serve with white or wild rice.

Nutrition Facts : Calories 228.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 86.5, Sodium 421.6, Carbohydrate 7.8, Fiber 2.9, Sugar 3.2, Protein 32.9

CHEESY CHICKEN CURRY CASSEROLE



Cheesy Chicken Curry Casserole image

This is pretty simple, and has lots of room for enhancements and changes. I love it as is, but one could easily use broccoli, peas, other cheeses and so on. I'd personally like to try adding bacon crumbles, substituting green onions, and experimenting with a crunchier texture. Of course one can use regular chicken breasts cut into pieces, instead of the canned variety.

Provided by Dave-a-flav

Categories     Curries

Time 35m

Yield 10-16 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag egg noodles, cooked and drained
2 (10 ounce) cans cream of chicken soup
4 cups shredded cheddar cheese, divided
3 (10 ounce) cans cooked chicken breasts, drained
1/2 cup milk
1/2 cup white onion
1 1/2 tablespoons curry powder
1 (4 ounce) can sliced ripe olives
salt and pepper, enough for the whole dish

Steps:

  • Mix the chicken, soup, milk, 3 cups shredded cheese, onion, curry powder, salt and pepper; stir well. Let sit to absorb curry flavor if desired.
  • Add the cooked egg noodles. Mix together and pour into greased 9x13 dish.
  • Top with sliced black olives and the rest of the shredded cheese. Bake 20 minutes at 350°F Continue cooking until cheese is melted and browned. Let rest for 10 minutes.

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