Curried Chicken and Broccoli Pasta Casserole
Creamy, flavorful and cheesy chicken and broccoli pasta casserole with a twist!
Holiday season is here! Looking for a dish for your holiday soirées that is guaranteed to impress and entertain? With minimal cooking, look no further than this easy to make casserole.
Curried chicken pasta casserole was born out of my love for two totally different dishes. Pasta casserole with loads of cheese is something I used to love a lifetime ago, before my relationship with carbs grew sour. I used to devour all the carbs I could set my sights on. I miss those days. Now I stealthily sneak my way past them. In my household, pasta is a specialty of my better half. He learned how to make an Indian-ized version of pasta using garam masala and other spices, from a family friend. He has since been making it on occasion when we have a lot of people over. Most of you who know us must have tried it at some point. (If not, you’re missing out!)
As for curried chicken, I was smitten the moment I tried it as a wrap from Aladdin’s (our goto for Mediterranean food). I loved it so much so that I’ve made curried chicken salads, sandwiches and wraps at home.
What is curry powder?
Curry powder is the ingredient that makes all the difference in the recipe. Note that curry powder is different from garam masala. They have different ingredients with garam masala made from stronger, bolder spices while curry powder contains milder spices. Also, unlike garam masala, curry powder includes turmeric hence its yellow color.
What is mango chutney?
Another ingredient that I’ve used in this recipe is mango chutney. This is not a typical Indian style spicy chutney and tastes more like lightly spiced mango preserves.
How can I make it healthy?
Casseroles generally are made using a lot of cheese but this doesn’t mean that you cannot tone it down. I wanted to give a carb overload warning in the beginning but then I didn’t because you can actually make this recipe healthy-ish by substituting with:
- low fat cheese or by using lesser amount of cheese
- whole wheat pasta
- Greek yogurt in place of mayonnaise
- lean proteins
This casserole is highly customizable. Let’s talk about how you can find substitutes for some of the ingredients in this recipe….
This curried chicken pasta casserole gives you a lot of room to play around. You can substitute tuna or left-over turkey/chicken in place of the rotisserie chicken or you can simply cook chicken with some salt, pepper and turmeric powder, and either shred or dice it. You can skip broccoli and instead add mushrooms and/or red peppers by sautéing them in the sauce. You may use mozzarella or three-cheese blend in place of cheddar. You may also use peach/orange preserves or marmalades as a substitute for mango chutney.
Curried Chicken and Broccoli Pasta Casserole
Heat oil in a small skillet over medium-low heat. Add onions and garlic and sauté 4-5 minutes, stirring occasionally until soft. Add in the green peas, curry powder, ground ginger, paprika, and cook while stirring, for 1 minute. Remove from heat and allow to cool.
Add mayonnaise, chutney, lime juice and salt.
Mix the cooked chicken and the curry paste well.
Cook pasta in a large pot filled with generously-salted boiling water until al dente. Drain and set aside.
Pre-heat oven to 400°F.
Heat 2 tablespoons of butter or olive oil, in a large pan over medium-high heat.
Add the onion and garlic and sauté for 3 minutes or until softened (not browned), stirring occasionally.
Add turmeric powder, paprika and stir and cook for a minute.
Add the all-purpose flour and cook for 1 minute, stirring occasionally.
Add in the broth, heavy cream, oregano, salt and stir until combined. Continue cooking the sauce until it reaches a simmer.
Switch off the flame and stir in 1 cup of cheddar cheese until it is combined. Taste for salt and pepper and adjust if needed.
In a large 9 x 13-inch baking dish, combine the curried chicken, cooked pasta, steamed broccoli, and the sauce. Mix well and spread the mixture evenly.
Bake uncovered for 15 minutes. Then remove pan from oven, sprinkle the remaining cheese on top of the casserole, and bake for 10 more minutes or until the cheese melts.
Garnish with fresh herbs as per your preference.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Heat oil in a small skillet over medium-low heat. Add onions and garlic and sauté 4-5 minutes, stirring occasionally until soft. Add in the green peas, curry powder, ground ginger, paprika, and cook while stirring, for 1 minute. Remove from heat and allow to cool.
Add mayonnaise, chutney, lime juice and salt.
Mix the cooked chicken and the curry paste well.
Cook pasta in a large pot filled with generously-salted boiling water until al dente. Drain and set aside.
Pre-heat oven to 400°F.
Heat 2 tablespoons of butter or olive oil, in a large pan over medium-high heat.
Add the onion and garlic and sauté for 3 minutes or until softened (not browned), stirring occasionally.
Add turmeric powder, paprika and stir and cook for a minute.
Add the all-purpose flour and cook for 1 minute, stirring occasionally.
Add in the broth, heavy cream, oregano, salt and stir until combined. Continue cooking the sauce until it reaches a simmer.
Switch off the flame and stir in 1 cup of cheddar cheese until it is combined. Taste for salt and pepper and adjust if needed.
In a large 9 x 13-inch baking dish, combine the curried chicken, cooked pasta, steamed broccoli, and the sauce. Mix well and spread the mixture evenly.
Bake uncovered for 15 minutes. Then remove pan from oven, sprinkle the remaining cheese on top of the casserole, and bake for 10 more minutes or until the cheese melts.
Garnish with fresh herbs as per your preference.
