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Broccoli and Chicken Casserole

Chicken and Broccoli Casserole


A family recipe that will surprise you with a little curry flavor.



  • 1 large bag of frozen broccoli – do not skimp
  • 4 skinless, boneless chicken breasts
  • Pepper to taste
  • 1 can condensed Campbell’s cream of chicken soup
  • 1 can condensed Campbell’s cream of Celery soup
  • 1 cup mayonnaise – half that amount if you like 
  • 1 teaspoon lemon juice
  • 1/8 teaspoon curry powder
  • 3 or more shakes of Tabasco
  • 1 heaping cup of shredded sharp cheddar cheese that you shred
  • 1 cup bread crumbs
  • 6 tablespoons of butter
  • Pam for the casserole dish
  • 2 tablespoons olive oil to cook chicken 


  1. Preheat the over to 350°. 
  2. Cook the broccoli in the microwave and drain, if necessary. 
  3. Slice the chicken breasts in half and then into bite sized pieces. 
  4. Sauté chicken in pan – doing only a little at a time so that it will brown. 
  5. Sprinkle one side with pepper as they cook, but do not add any salt as the recipe is salty enough with the soups. 
  6. Remove to a plate as the batches are done. 
  7. In a bowl stir the soups, mayonnaise, lemon juice, Tabasco, and curry powder together until thoroughly mixed. 
  8. Melt the butter in a small saucepan, remove from the heat and stir in the breadcrumbs until they are coated with butter. 
  9. Spray your baking dish with Pam, or coat with more butter, and then layer the casserole in this order from bottom to top: 
  10. Broccoli, chicken, mixed wet ingredients, cheese, buttered bread crumbs. 
  11. Bake for 45 minutes or until bubbling hot. Let it sit for a few minutes before you dig in, or you will burn your mouth and be going “Hassafrassahassahassa” at the table. 
  • Prep Time: 40
  • Cook Time: 45
  • Category: Casseroles