Curried Chicken Casserole

Adapted from a recipe in the Casserole Cook Book, page 19.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

Print Recipe

Prep Time 30

Cook Time 25

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

1 package frozen broccoli, (283 g / 10 oz), or 1 head fresh
1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
1 can chicken a la king, (10½ oz / 298 g, Swanson brand)
1 teaspoon yellow curry powder
1 teaspoon dry mustard
½ teaspoon Worcestershire sauce
¾ cup sharp Cheddar cheese, shredded
2 cups cooked rice

Instructions

Cook frozen broccoli according to package instructions, drain. If using fresh, cook in boiling salted water until tender, drain.
Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan with butter.
In a medium saucepan on medium heat, add the soup, chicken a la king, curry powder, mustard, and Worcestershire sauce, stir together and heat through.
Add the cheese and stir until cheese is melted in. Remove from heat.
Add ½ the rice to the prepared baking pan in an even layer.
Add ½ the broccoli on top of the rice in an even layer.
Add ½ the sauce on top of the broccoli in an even layer.
Repeat in the same order ending with the sauce.
Bake for 25-30 minutes or until heated through.
Serve with sides of your choice, enjoy.

Notes

High cost per serving since I have not seen chicken a la king in a can but a way to make this low cost is to use some leftover chicken a la king you have previously prepared.

Shortcut: Condensed Cream of Chicken Soup.