Chicken and Broccoli Casserole With Curry

5 from 2 votes

Chicken and Broccoli Casserole With Curry

This chicken and broccoli casserole with curry is creamy, cozy, and topped with tender homemade biscuits. An easy from-scratch dinner the whole family will love, perfect for using leftover chicken and simple pantry staples.

Prep Time10

Cook Time35

Total Time45

Course: Casserole

Cuisine: American

Keyword: cheesy chicken and broccoli casserole, chicken and broccoli casserole with curry, creamy chicken and broccoli casserole, healthy chicken broccoli casserole

Servings: servings

Calories: 476kcal

Author: Melissa Norris

Cost: Varies

Equipment

Mixing Bowl
Pastry Cutter or two knives
Baking Dish a 9x13 casserole dish works great
Saucepan
Whisk

Ingredients

Casserole Ingredients:

2 cups Chicken Cooked and diced (Leftovers from an Instant Pot whole chicken or this oven-roasted chicken recipe work great.)
1 head Broccoli Cooked. Approximately 3-4 cups, but this recipe is very forgiving, so it doesn't need to be exact. If using frozen, thaw and drain well.
3 cups Broth I use homemade chicken bone broth.
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Mayonnaise I use this easy mayo recipe.
1 teaspoon Curry Powder
1 cup Cheddar Cheese Shredded

Biscuit Topping Ingredients:

2 Cups Flour
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
½ Cup Butter
2 teaspoons Honey
1 1/14 Cups Buttermilk I use this homemade buttermilk recipe, but whole milk or this plain yogurt recipe works, too.

Instructions

Preheat oven to 350°F.
In 9x13 pan layer chicken and broccoli. Sprinkle with pepper and salt, I just shake a light amount on top from the shaker without measuring.
In a large saucepan or skillet, melt butter and whisk in flour until smooth. Cook for 1 minute.
Slowly pour in the chicken broth while whisking. Add onion and garlic powder. Continue cooking until the sauce thickens.
Once sauce is thickened, stir in mayonnaise and curry powder. Pour over top of chicken and broccoli.
Sprinkle an even layer of grated cheese over top.
To make biscuit topping, combine the flour, baking powder, baking soda, and salt in a large bowl.
Using a pastry cutter or two knives, cut in the cubed butter until it reaches pea-sized crumbles.
Add the honey and buttermilk. Gently mix together to make a wet dough.
Take a large spoon and drop dough by the spoonful on top of the casserole dish, you can take the back of the spoon to smooth is out if needed to cover the top.
Bake the whole casserole in preheated oven for 30 to 35 minutes, until biscuit tops are golden.

Notes

Recipe Tips:

Do not overmix the biscuit dough, or it will become tough.
Make sure your sauce thickens before adding it to the casserole for the best texture.
Use freshly shredded cheese for better melting and flavor.
Let the casserole rest for 5 to 10 minutes before serving, so it sets up nicely.
Adjust the curry powder to your taste if you prefer a milder or stronger flavor.

Serving Suggestions:

This chicken and broccoli casserole with curry is a complete meal on its own, but you can round it out with:

A simple green salad with homemade buttermilk ranch dressing.
This pickled asparagus recipe provides a tangy balance to the creamy casserole.
Fresh sliced tomatoes or cucumbers
This homemade applesauce recipe adds a touch of sweetness on the side.

Storage Instructions:

If you have leftovers, they store beautifully and make for an easy meal the next day.

Refrigerator: Cover and store in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions.
Freezer: To freeze, allow the casserole to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition