Wednesday, January 5, 2011

Vegetarian Curry Chicken and Broccoli Casserole Recipe

Day 5.

I'm now officially obsessed with She probably thinks I'm a stalker. But that's OK, because I like her food. It's all pretty simple and delicious. I'm thinking, what can go wrong here. Curry Chicken and Broccoli? Yum.

Curry Chicken & Broccoli Casserole
1 "can" (about 2 C) of homemade cream of mushroom soup substitute, recipe follows
1 C mayonnaise
1 Tbsp. curry powder (more or less to taste)
salt & pepper, to taste
2 C cubed "chicken", cooked
1 bag frozen broccoli (I used 4 C as I'm pretty sure she didn't mean the wholesale club bag)
1 -2 C shredded cheddar cheese

Combine soup, mayonnaise, curry powder, and salt & pepper, to taste. Layer chicken and broccoli in a 13 x 9 casserole dish. Pour sauce over top, stir. Top the whole thing with shredded cheese, cover with tin foil and bake at 350 for 25-30 minutes. Serve over rice.

Cream of mushroom soup substitute
1/4 C butter or margarine
1/2 C mushrooms (or 1 4 oz. can)
1/4 C flour
1 3/4 – 2 C liquid
salt & pepper to taste, and any other appropriate seasonings

1. Melt the butter in a sauce pan over medium heat. Add 1/2 c. finely diced mushrooms; cook until translucent.
2. Whisk in 1/4 c. flour and cook for 1-2 minutes.
3. Add 1 1/2 C milk and 1/4 C veggie broth. Bring to a boil, stirring frequently. Continue to cook until desired consistency. Stir in salt and pepper to taste. Use as you would canned cream of mushroom soup.

Original recipe adapted from Stolen Moments Cooking, here.

The Results
OK, it's good. But it's not great. I may have been expecting too much. I looked back over the ingredients after I made it and thought, "did I miss something?" It didn't really take up all the space in that big baking dish. I think an 8 x 8 would've been fine. Maybe that's due to the chicken substitute? I did try it first without the rice (taste-testing straight out of the oven is my right as the chef). But, the rice didn't really zip it up any later when I had it that way. After I tasted it, I remembered why it sounded so good in the first place. It reminded me of another of Stolen Moments Kate's recipes, Chicken Broccoli Rolls. Those are better, in my opinion. First off, I can eat it with my hands (I still pull these out of the freezer for breakfast) and second, the bread roll just completes the dish. It's very similar. If you want curry chicken and broccoli with cheese, make the rolls. They are fabulous.


  1. Why mayonnaise. :-| I always found it overrated and gross. Even the vegan options seem inferior to e.g. cashew-based sauces. Try making a casserole with cashew "cream" some time and you won't go back!

  2. Ooh that does sound good. I wasn't fond of this recipe, but I'm not sure whether it had anything to do with the mayonnaise. I think the original recipe called for it as a thickener. But feel free to sub in whatever thickener you like! I almost always use simple cornstarch.

  3. It looks yummy...

    Fellow Blog Hopper:)

  4. Stalk away!!! :) Although hopefully the other recipes will turn out better for you.

    I love hearing how you convert all my recipes. Can't wait to see what's next!!

  5. Hah! I'm glad you enjoy it. I'm doing Chicken Puttanesca pasta next. It's a serious stalking issue this week. I actually liked this recipe, I just mentally compared it to the rolls and that one was more my style. Maybe I'm just regressing and I can't eat this with a fork. I should stuff the leftovers into a roll! Thanks so much for coming to the site.

  6. This sounds good. I hope my kids will love this recipe since they love broccoli.