If you've been around Shasher's Life long enough, you know that I love to create my own soup recipes (like this one I shared in September, Curried Pumpkin Soup) but did you know that in the winter, I stock up on prime stewing beef for a hearty beef stew, ground beef and red beans for making chili, and am the Casserole Queen at church?!
Nothing will warm you up and fill your belly like my beef stew but my husband wanted me to share with you my Curry Chicken Casserole recipe. He tells me it's like tasting heaven. Even if you don't like curry, you'll love this dish.
I first made this recipe in 1996, the first winter we were married.
Creamy Curry Chicken Casserole:
What you'll need: (serves 6)
- 4 skinless, boneless chicken breasts
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 1 can cream of mushroom or cream of chicken soup
- 1/2 cup mayonnaise
- juice from 1/2 a lemon
- 1 Tbsp curry powder
- 750 g bag of frozen vegetables (I prefer the California mix)
- 1 cup grated cheese (I prefer Kraft's Cracker Barrel old cheddar or Gruyere)
What you'll do:
Preheat the oven to 375F
Cut the chicken into 1-inch pieces, sprinkle with pepper. Heat a skillet over medium-high heat. Add oil and chicken and cook until slightly browned (about 6 minutes).
Meanwhile, in a bowl, stir together the cream soup, mayonnaise, lemon juice, and curry powder.
Arrange frozen vegetables in the bottom of the casserole dish, top with the cooked chicken. Pour the sauce over top evenly and sprinkle with cheese.
Bake uncovered for 30-35 minutes, or until the cheese has melted.
I usually serve it over a bed of white rice.
My family loves it, I hope yours does too!
I am part of Kraft Canada What's Cooking Ambassadorship. I receive compensation in return for bringing you some delicious recipes. Ones I make often in my home for my family.