Reviewed: Apr. 22, 2008

Didn't have any curry but made as is otherwise. This was pretty good but I may have gone overboard on the cayenne pepper. Definitely had a kick! The onions definitely made this dish. Yum!

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JZINOLA

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 24, 2008

As far as my family is concerned this one of the best! I use only 1 tbsp curry as 1-1/2 is way too overpowering. Other than that the recipe is perfect. Every guest I've served it to requests the recipe as well. This one is a keeper!

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Kristina

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Reviewed: Mar. 4, 2008

I love this! I like to serve it over rice. My mother-in-law really enjoyed the curry flavor. Don't buy the cheap store brand onions (I got great value from Walmart and they were bland) Thanks for the recipe!

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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Reviewed: Feb. 27, 2008

This is quite good - a little like the recipe on this site for Chicken Casserole del Sol, but (frankly) easier. I made this last night and didn't notice until just now that the recipe called for cooked broccoli. I took two heads of raw broccoli, peeled the stems, chopped them up - not even that small, some of those florets were pretty big! - and threw them on top of the chicken. Turned out great, actually; the broccoli was cooked just right, still slightly firm. I don't think I'd change a thing next time since I like my veggies with a little texture. Other than that - omitted the French-fried onions and used crushed cornflakes instead, eyeballed the cheese on top (didn't use anywhere near the amount called for), used one can of reduced-fat soup and half reduced-fat mayo, and kept all of the spices the same. We'll make this again! Edit: Also good with a pound of fresh mushrooms layered in with the chicken and broccoli.

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Feb. 13, 2008

Very good. A little salty but I didn't use sodium free soups or anything like that although I did leave out the garlic salt and just used fresh garlic. I threw TONS of raw broccoli on the bottom of the pan, fresh mushrooms (jeez when do I not add mushrooms?) and we just had a tiny bit of leftover rotisserie chicken so I threw that in there and poured the sauce on top. I think I baked it a little bit longer than it said to but still easier than pre-cooking the broccoli.

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Oct. 16, 2007

Great Recipe !!! I used yogurt for mayo as others indicated and also used healthy request soups. This is a great dish that I will make on a regular basis

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SweeneySK

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

I followed this recipe very loosely. I actually used four cups of shredded chicken and added one yellow onion and six ounces of cooked egg noodles to the mix. I also added a cup of sour cream and a 1/2 cup of white wine to the sauce, along with 2 tablespoons of fresh lemon juice. I reduced the curry powder to 1 tablespoon and the cheddar to 1 cup. I put crushed saltine crackers mixed with melted butter in place of the french fried onions.

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northernlightslover

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Reviewed: Sep. 13, 2007

OMG!OMG!OMG! This is soo good! Make it tonight for dinner. I followed the recipe exactly and it was not spicy at all! I did not add any salt..doesnt need it. This is so good, I cant get over it. YUM YUM YUM! I served over white rice. Next time I will add more chicken and broccoli. You can never have too much broccoli. This is so freaking good. Can you tell that we enjoyed it? Even my 2 year old loved it. I am just thinking how good it will taste tomorrow if there are any leftovers...YUM...

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RD32CT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Aug. 13, 2007

This was amazing! I served it over white rice & followed exactly as written with the addition of the juice of two freshly squeezed lemons (about 1/2 cup) . Thanks!

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lgebski

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Reviewed: Aug. 6, 2007

Great recipe! The onions really make the dish great.

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DOGLOVER22

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Reviewed: Jun. 4, 2007

The words out of my husband's mouth "this is so good, make this again." Made me feel great. I reduced the curry and cayenne pepper, reduced the mayo and added some sour cream. The soup mixture was a little thick so I added some milk to thin it out a little. LIke one reveiwer said, the onions make the recipe. I put onions on one side and left them off on the other side. Big mistake. You could definitely make this healthier. I will make this again for sure.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: May 6, 2007

This was very good! Served it over white rice and used cracker crumbs instead of crunchy onions. Will definitely make again.

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katie385

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Reviewed: Mar. 1, 2007

The mayo overshadowed the rest of the ingredients. Next time I will add either half the mayo and thin it with milk/broth or substitute with yogurt and sour cream.

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T Misch

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Reviewed: Feb. 28, 2007

This recipe was awesome my whole family (6 kids)loved it!

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J. Angele

Cooking Level: Intermediate

Home Town: Saint Marys, Kansas, USA

Living In: Rathdrum, Idaho, USA

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Reviewed: Feb. 27, 2007

This is one of the best recipes I have ever had. I was so pleased with the combination of flavors. I will continue to make this recipe for many years to come!!!

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LRIDER6896

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Reviewed: Feb. 7, 2007

Quick and easy. A very good all around recipe. You will not be disappointed. I think I'll increase the curry next time.

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Helen A

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Reviewed: Jan. 22, 2007

My family absolutely loved this dish and it was so easy to prepare! Even my pickest eater loved it! Next time I will put in a little less cayenne pepper (for the kids sake), but wouldn't change anything else.

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Nancy Neff

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Reviewed: Jan. 18, 2007

CUT PREP AND CLEANUP BY HALF! (But baking time is doubled to one hour). I used 2 heads raw broccoli florets (cut rather small) and placed them on the bottom. Then I cubed 2 pounds of raw chicken and placed it atop. The sauce went next; cover chicken well with sauce, then cover the PAN. I baked this for 30 minutes, then remove cover and added the cheese and onions and baked an additional half hour. I do agree that the onions make it, and I didn't even use the full amount. For our own tastes, I only added 1/2 a teaspoon of Madras curry powder, and it was plenty. BUT DO ADD about 2 Tbsp. fresh squeezed LEMON JUICE to the sauce. It really, really adds to the flavor! (If hesitant, mix a squeeze into a spoonful of the sauce--you'll see :) ) The cayenne is a great addition; I used full amount.

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