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Chicken & Broccoli Curry Bake

Prep Time:

1hr 10 Minutes

Cook Time:

55 minutes





About the Recipe

One of my all time favorite recipes! When you just want something a little different, reach for this one!


  • 2 heads of broccoli cut into florets.

  • 3 chicken thighs & drumsticks (skin removed)

  • 1 can Amy's Soups: Mushroom Bisque with Porcini

  • 1 cup VEGANaise® (soy-free)

  • 1 tbsp lemon juice

  • 1 - 5 tsp curry powder (depending on your taste)

  • 4oz cheddar cheese (shredded)

  • 1 cup panko bread crumbs

  • 2 tbsp butter, melted


Cooking Instructions:

  1. Preheat conventional oven to 350 degrees.

  2. Grease 9x13 pan with cooking spray.

  3. Season chicken (I like to coat with light cooking oil spray, then sprinkle granulated garlic and Italian seasoning). Precook in air-fryer until center reaches 165 degrees)

  4. While the chicken cooks, steam the broccoli until crisp-tender. Once done, arrange on bottom of the prepared pan.

  5. When chicken is cooked, shred or cut into cubes and layer over the top of the broccoli.

  6. In a medium mixing bowl combine the soup, lemon juice, VEGANaise®, and curry powder (start with 1 tsp and add more to taste). Pour the sauce over the chicken and broccoli.

  7. Top with grated cheese.

  8. In a small bowl, combine the panko bread crumbs and butter. Mix until well coated and sprinkle over the top of the casserole.

  9. Bake in conventional oven for 30-35 minutes or until the sauce is bubbly, the cheese is melted and the topping is toasted.

  10. Serve & ENJOY! (You may want to let it cool a bit first)


There are a number of substitutions you can make.

  • Swap out cauliflower instead of broccoli.

  • Use regular Mayo instead of VEGANaise®

  • Use Cream of Chicken or Cream of Celery (or make your own)

  • Use a 1/2 cup of breadcrumbs instead of panko breadcrumbs.

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