Curry Chicken

  • Yield: 6 servings

"My mother-in-law gave me this recipe shortly after I became a new bride. Twenty-six years later, it is still one of my family's favorite dishes. Whenever I take it to social gatherings, friends and co-workers ask me to share the recipe. It can be prepared ahead and refrigerated before cooking."


2 10-ounce packages frozen broccoli, cooked
2cups cooked chicken, cut up in bite-size pieces
2 10 1/2-ounce cans cream of chicken soup
1cup mayonnaise
1teaspoon lemon juice
1teaspoon curry powder
1/2cup shredded Cheddar cheese
1cup croutons


  1. Preheat oven to 350F.
  2. Arrange broccoli in the bottom of a 9-by-13-inch casserole dish.
  3. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder in a bowl. Pour over the chicken.
  4. Sprinkle with cheese and top with croutons.
  5. Bake uncovered for 25 to 30 minutes.

Tips From Our Test Kitchen: Use garlic-flavored croutons for a tasty crunch in this dish. Substitute low-fat soup and use less mayonnaise to stay on the light side.

Fran Tucker, Canisteo, N.Y.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 510
  • Fat 40g
  • Saturated Fat 8g
  • Polyunsaturated Fat 18g
  • Monounsaturated Fat 10g
  • Cholesterol 60mg
  • Sodium 1130mg
  • Potassium 110mg
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 0g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 4%