CommonGround volunteer Karol Swan shares a family favorite recipe named, James’ Curry Chicken and Broccoli with Pure Nebraska viewers.

James’ Curry Chicken and Broccoli


  • 4 cups boneless skinless chicken breasts (approximately 2 pounds)
  • 2 12 oz bags of frozen broccoli crowns (about 4 cups(
  • 1 8 oz bag shredded cheddar cheese
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper
  • 1/4 cup water
  • 20 crushed Ritz crackers or 1 to 1 1/2 cups of bread crumbs


  • Cut chicken breasts into 4 pieces and boil in water for 20 minutes.
  • Remove from water when done and cut into small bite size pieces.
  • Slit broccoli bags and microwave for 2 minutes to thaw and soften a bit.
    Cut pieces smaller if desired.
  • Spray or grease a 9×13 pan.
    Layer broccoli then chicken then ½ cup shredded cheese.
  • In another bowl mix soups, sour cream, rest of the cheese, curry powder, salt, pepper and water.
  • Pour over chicken/broccoli. Top with crackers.
    Cover loosely with foil.
  • Bake 30-40 minutes at 350 degrees until heated through and bubbly.
    Recipe can easily be cut in half. Leftovers freeze well.


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