Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

Like many casseroles, you can prepare this one ahead and keep in the freezer for another day, or bake for supper tonight. I first found the recipe in the book "Once-A-Month Cooking".

Ingredients Nutrition


  1. Thaw broccoli flowerets and spread in a prepared 13x9 inch baking dish.
  2. Mix chicken, soup, mayonnaise, drained mushrooms, curry powder, pepper and 1/2 cup of the Parmesan cheese in a mixing bowl.
  3. Spread the chicken mixture over the broccoli, and cover with the remaining Parmesan cheese.
  4. Bake at 350 degrees for 30-40 minutes.
  5. If freezing for future use, cover with foil and freeze.
  6. To bake after freezing, omit the last 1/4 cup of Parmesan until later.
  7. Remove from freezer and bake in a 350 degree oven, covered with foil, for 40 minutes, then take off foil and stir it so the whole casserole gets hot.
  8. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake 20 minutes longer.

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