Diva Tasting: Curry Chicken Casserole

Curry Chicken Casserole
  • Cooking Spray
  • 1 Can Flaky Biscuits Cut Into Quarters
  • 1 Bunch Broccoli, Cut Into Chunks – Or More To Taste
  • 1 (3 Pound) Cooked Rotisserie Chicken, Meat Removed From Bones And Chopped
  • 2 (10.75 Ounce) Cans Cream Of Chicken Soup
  • 1 Cup Mayonnaise
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Curry Powder
  • Salt And Ground Black Pepper To Taste
  • 2 Cup Shredded Cheddar Cheese (½ Cup Reserved)
  • 1 Cup Crushed Corn Flakes Cereal
  • 1/2 Cup Slivered Almonds (optional)
  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray.
  2. Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  3. Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Fold in the Cheddar cheese and biscuits. Pour over chicken and broccoli and sprinkle casserole with reserved cheese and almonds.
  4. Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

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