Reviewed: Oct. 20, 2009

This was so delicious!! I was actually surprised, because I would never think to add curry to a recipe that isn't a Jamaican dish or Indian dish. I almost didn't add it but I am so glad I did. I also served it over rice pilaf. Next time I might try it over jasmine rice or basmati rice. I did make a few changes though. I sauteed the chicken first with some onions, garlic powder and salt. Then for the sauce I took the advice of other reviewers and added 1/2 sour cream and 1/2 mayo. After it was done I broiled the top to brown the cheese. It was so good we will def. make this again!

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Katerkat

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Reviewed: Oct. 19, 2009

Very good recipe. The opposing flavors of the lemon and curry work well together.

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RubyVillain

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Reviewed: May 22, 2009

This was very easy to make. I only used 2 cans of cream of chicken soup to make it a little healthier, and there was still plenty of sauce, and the flavor was just right. My husband who usually does not eat veggies loved it, and so did my two toddlers.

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BOSTEL07

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: May 6, 2009

I've made this casserole for 20 years but have always added a can of sliced water chestnuts and a cup of unsalted cashews -- those are the two ingredients people always comment on (in a very positive way!. Those two things make the casserole much more interesting.

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Elizabeth Ridout

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 14, 2009

I love curry! This is going in my recipe book. Made it this week and it is yummy! I also made some rice and spooned it over the rice. If you like creamy and curry this is a must have. Great for leftovers too.

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Reviewed: Mar. 28, 2009

All the ingredients for a great dish are in here, but the preparation is not quite right. Firstly, you'll get a lot more flavour in the chicken if you bake it or fry it in some olive oil and season it with salt and pepper. Also, rather than cooking the sauce beforehand, just pour all the ingredients together (once the broccoli and chicken have been pre-cooked) and bake it for 30 to 35 minutes total. Also, mix the cheese into the sauce mixture rather than just sprinkling it over the top. If it had been done this way, it would have been 5 stars for sure!!

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Hunter's Mom 2008

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 24, 2009

I made a couple of changes. I used 1/2 cup of mayo and a 1/2 cup of sour cream. I also used 3 tsps of curry and 1 tsp of garlic powder. I still feel that there was a little something missing to round out the flavours, but I am hoping that the leftovers will be better as they usually are. I served this over brown basmati rice. All in all a good recipe and I would make this again.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 8, 2009

The only change I made to this recipe was to use eggless mayonaise. It goes well with rice. The tang of the lemon juice and the curry make this the special dish that it is. We love it!

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grandmaof24

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

Something new for me and my family. I added more curry and lemon juice than called for. I think next time I'll leave the lemon juice at what the recipe calls for. I also substituted one can of soup with 1 cup sour cream. delicious recipe!

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Lisa

Cooking Level: Expert

Living In: Sunset, Utah, USA

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Reviewed: Jan. 7, 2009

I LOVED the curry in this recipe. Since I don't eat meat, I added a package of morning star farms "chicken" strips to a package of frozen broccoli, made sure to cook both, and drained the broccoli of any additional water. I used 3 tsp curry powder, 1 tsp garlic powder, 1/2 tsp lemon pepper, a dash of salt and lemon juice and 1/2 can fat free half and half in low fat cream of mushroom soup, brought those to a boil, poured over the broccoli and chicken, then topped with 1 cup cheese on top - it was a hit! The curry added just the right amount of jazz - I will definitely be making this again!

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vcoop

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Reviewed: Jan. 5, 2009

This recipe is deceptively simple for how delicious it is. My husband could not stop raving about this being the best chicken broccoli casserole ever. I think it is the mayo, lemon juice and curry that make it special. I only had 2 cans of soup so I adjusted the lemon juice to 2T, and I used frozen chopped broccoli. I served this over couscous and it was fantastic!

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JerseyJudy

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Reviewed: Oct. 24, 2008

very good i didnt cook the broclie or chicken first just baked it longer and added cream of mushrom to it

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erinanddale

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Reviewed: Oct. 23, 2008

this had a good flavor. I cut this recipe in half and it was way too saucy for my taste so I would cut down the soup by at least one or/and add some more chicken.

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Oct. 11, 2008

The curry really does wonders! I boiled and shredded my chicken and steamed my broccoli using my rice cooker. I served the creamy broccoli chicken casserole on a delicious bed of steamed rice. I put in a bit more curry and lemon juice and just used the kroger brand of cream of chicken soup. It was creamy and delicious with an amazing flavor, but without the rice it might have been too rich. Great recipe and I like that there aren't too many ingredients involved! thanks!

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sassagrass

Home Town: Houston, Texas, USA

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Reviewed: Oct. 11, 2008

Great casserole, even better the next day. I added sauteed mushrooms & onions and substituted Swiss cheese. I took the other's advice and cut back on the soup. The first night we served it over fettucini and the second night found it makes a great 'stuffer' for baked potatoes!

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Leslie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 9, 2008

This was yummy! I couldn't find my own recipe that my mom always made while I was growning up so I decided to try this one as that it reminded me of my sister-in-law's recipe which is really good. I'll keep using this recipe but I will definately cut back on the lemon juice. The lemon flavor is a little over powering.

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

Like another user said, this is the Chicken Divan I on which I grew up. With my changes (the same or similar to others) this dish is truly PERFECT! First, only use 2 cans of cream of chicken soup, with 1 C of sour cream, and 1 C of mayonaise. I added 3 t of curry (I simply can not imagine less) as well, and doubled the lemon juice. As for the chicken, I boil then debone an entire chicken, then shred all meat but the breast, which I save for other recipes. I also add a can of chopped, water chestnuts. If you have not tried this addition, some people say it makes the dish! Per another user's recommendation, I layered all of this over 4 cups of cooked, white rice. This just puts it over the top, as the rice is more flavorful than if served over the rice cooked separately. On top, I do a layer of buttered breadcrumbs with a light coating of Parmesan cheese. I suppose my recipe looks much different than this original now that I see all of my changes, but I will post this here in hopes it will be a blessing to someone who is wanting to make the most scrumptious dish of broccoli chicken casserole they have ever tasted!

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hisdrinkoffering

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Reviewed: Jun. 25, 2008

I love this recipe and make it often! My husband says it is the one healthy recipe he enjoys! I use swiss cheese and I add mushrooms. I put the creamy mixture on top of the cheese and cover it with foil as I bake it.

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Kristin Lukow

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

This is a fantastic chicken casserole recipe! Very unique with the lemon and curry flavors. Depending on what kind of curry you use it hit's the tongue with a pan-Asian type of warmth. After cooking the original recipe I have used a combo of cream of chicken, cream of celery, cream of mushroom soups and added an onion and some diced portabella mushroom to the mix.

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thatonechef

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Apr. 25, 2008

I changed it a little. I added some portobello mushroom stock that I had saved from sauteing the mushrooms the week before. I also added carrots celery onion and garlic. I replaced the mayo with light cream. I added rye bread crumbs and sliced tomatoes to the top. I used cheddar cheese. out of this world. freezes well. will make again

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D1RETT

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