If you’re looking for a chicken recipe with a little more flavor, try this easy curried chicken broccoli casserole! This dish is creamy, delicious, and full of flavor. You’ll love the rich, wonderful sauce, chicken, rice, and crispy topping.
When you’re dealing with food allergies, mealtime can be difficult. You may have a tendency to stick to the same ingredients and the same recipes, because you know they work.
When that happens, it’s easy to feel a little bored with your meals. I know, it’s happened to me before! But with a little imagination, you can take your favorites, like chicken, rice, and broccoli, and make a tasty casserole that your family will love.
This curry chicken casserole is hearty, comforting and flavorful. We love casseroles around here, like this classic chicken casserole and this quinoa broccoli dish. These recipes are a great way to feed a hungry family. This dish would also be perfect to bring to a potluck or a party.
- Vegan Buttery Spread – I always use Earth Balance Soy Free Vegan Buttery Spread. You could use any variety of spread or sticks made by Earth Balance in this recipe. If you have a different brand you prefer, that would probably work, too.
- Rice – I used Basmati rice in this recipe. You could use brown Basmati rice, Jasmine rice, or regular white rice. Just make sure to cook it according to the directions on the package.
- Coconut Milk – Full fat coconut milk is the key to the richness and creaminess of this sauce. Native Forest coconut milk or Thai Kitchen coconut milk are allergy friendly brands.
- Spices – I use McCormick spices. As always, please call about any ingredient or brand to make sure it’s safe for your family’s particular needs.
- Breadcrumbs – I like to make my own garlic breadcrumbs using bread that’s safe for us. You can make breadcrumbs or buy them if you have a brand that you like. You could also leave them out, or use crushed crackers instead.
Store leftover casserole in the refrigerator. It should stay fresh for about 4 days.
You can freeze this casserole. To make this easy, bake the casserole in a pan that is safe for the oven and the freezer. After cooking, allow the casserole to cool completely, then cover the pan with foil and place in the freezer.
When you’re ready to bake it, thaw the casserole in the refrigerator overnight. Then uncover the dish and reheat in a 350 degree oven until it’s heated through.
More Curry Recipes
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Chicken Curry Casserole with Broccoli (Gluten Free).
This gluten free, dairy free chicken curry casserole is bursting with flavor from a rich, smooth, curry sauce. You will love this tasty and comforting dish.
- ¾ cup chopped onion
- 3 garlic cloves minced
- ⅓ cup vegan buttery spread
- 2 Tablespoons gluten free flour blend
- 2 ½ cups chicken broth
- 14 ounces full fat coconut milk
- ¾ teaspoon garlic powder
- 2 ½ teaspoons curry powder
- ½ teaspoon cumin
- ½ teaspoon sugar
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 1.25 pounds boneless skinless chicken breast cut into one inch pieces
- 3 cups cooked Basmati rice You can use any rice you like.
- 2 cups broccoli florets finely chopped
- 1 ½ cups gluten free garlic breadcrumbs or crushed crackers
Preheat oven to 375 degrees F.
Stir in the gluten free flour blend, and allow it to cook for 2-3 minutes to get rid of the flour taste.
Add the chicken broth, full fat coconut milk, and spices, and stir. Add the pieces of chicken breasts. You can use kitchen scissors and cut the chicken breasts right into the skillet (that way you don't make extra dishes to wash).
Stir in the finely chopped broccoli and the cooked rice.
Carefully pour the mixture into a 9×13 casserole dish. Make sure everything is covered in liquid, then place the dish in the oven. Bake at 375 degrees F for 45 minutes.
While the casserole is baking, you can make your garlic breadcrumbs if you are doing that from scratch.
After 45 minutes sprinkle the breadcrumbs or crushed crackers on top of the casserole. Bake for another 10 minutes.
This recipe requires cooked rice, so you need to cook the rice before you start this casserole.
Store leftover casserole in an airtight container in the refrigerator. It should stay fresh for about 4 days.
If you don’t want to use breadcrumbs, you can use crushed potato chips or cracker crumbs.
If you want to freeze this, bake the casserole in a container that is safe for the oven and freezer. Allow it to cool completely, then cover with foil and place in the freezer. When you want to reheat it, thaw the casserole overnight in the refrigerator, then reheat in a 350 degree oven.
This sounds yummy. I so need something different. I have, as I’ve told you before multiple allergies and lately I’ve struggled and gotten very discouraged on what to even make. Makes it harder when my husband can eat anything and I want to make things he would also like. I won’t be able to add the onion or garlic but I think the curry and cumin will give it enough flavor for me. I’ll have to sub the rice for quinoa or I might try sorghum. (I’m allergic to garlic, onion and rice )I just found out about sorghum and like the flour and like it popped but haven’t tried the grain yet. Just to confirm……you don’t cook the chicken breast ahead before assembling the casserole?
Nope, you don’t cook the chicken before, it will cook in the oven. Let me know how those substitutions work for you!
Sounds so delicious and easy. If I used pre-cooked chunks of chicken from Trader Joe’s how long do you think the casserole should be baked?
I’d aim for about 30 minutes so that the broccoli gets tender! Then add the breadcrumnbs and do another 10 minutes.
Chicken curry casserole is excellent and filling, great the next day also!