Chicken and Broccoli in Curried Celery Cream

Introduction

The curry powder gives this chicken and broccoli casserole a direct, savory warmth, while the cream of celery soup and mayonnaise turn into a thick, creamy sauce in the oven. You sear the chicken first, then finish everything in one casserole dish at 375°F, which makes it practical for a weeknight dinner with rice.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 1 lb chicken breast, cubed
• 14 oz frozen broccoli
• 10.5 oz canned cream of celery soup
• 4 oz mayonnaise
• 6 oz skim milk
• 1 teaspoon curry powder

Instructions

1. Sear the cubed chicken in saucepan.
2. Place cooked chicken and remaining ingredients into a casserole dish.
3. Cover with foil and bake in oven at 375°F for 30 minutes.
4. Serve with rice.

Variations

• Swap the frozen broccoli for frozen cauliflower if you want a milder vegetable flavor and a slightly softer finished texture.
• Replace skim milk with whole milk for a richer sauce that bakes up a little thicker and creamier.
• Use chicken thighs instead of chicken breast if you want juicier pieces that hold up well to the bake time.
• Increase the curry powder slightly if you want a stronger spice profile; the sauce will stay creamy, but the seasoning will come through more clearly.
• Serve it over brown rice instead of white rice for a nuttier flavor and a more substantial meal.

Tips for Success

• Sear the cubed chicken until the outside is cooked and lightly colored; it will finish heating through in the oven.
• Break up any large clumps of frozen broccoli before adding it to the casserole dish so it cooks evenly in the sauce.
• Stir the cream of celery soup, mayonnaise, skim milk, and curry powder well in the dish so the sauce bakes up smooth instead of streaked.
• Keep the foil tightly covered for the full 30 minutes so the broccoli steams properly and the top does not dry out.
• If the sauce looks very loose when it comes out of the oven, let the casserole sit for 5 minutes before serving; it will thicken slightly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a freezer-safe container for up to 2 months, though the sauce may separate slightly after thawing.

Reheat individual portions in the microwave, covered loosely, in 1-minute intervals until hot. For a larger amount, reheat in a 350°F oven in a covered baking dish for 15 to 20 minutes, stirring once if needed to redistribute the sauce.

FAQ

Can you use fresh broccoli instead of frozen?

Yes. Cut it into small florets so it cooks through in the same baking time.

Do you need to cook the chicken all the way through when searing it?

No. You just need to sear it and get some color on the outside, since it continues cooking in the casserole.

Can you make it ahead?

Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. If it goes into the oven cold, add a few extra minutes to the bake time.

What should the sauce look like when it is done?

It should be hot, creamy, and thick enough to coat the chicken and broccoli without looking watery. If needed, let it rest briefly before serving.