creamy red curry chicken divan

Creamy Red Curry Chicken Divan Casserole

We love an easy and delicious creamy casserole! However, sometimes we want to spice up our casserole game with a little extra flavor. Creamy Red Curry Chicken Divan is just the ticket for a delicious dinner with minimal effort. This easy and incredibly yummy red curry casserole is just the ticket for an easy dinner. Cream of Chicken Soup and Red Curry Paste are definitely the stars of this dish. Smooth and creamy chicken soup slowly heated with red curry paste, cream cheese, and a little bit of sour cream go a long way with flavor! Lean pieces of chicken breast tenderloins and healthy broccoli florets make this a dish that the whole family can enjoy! Therefore, if you’re wanting a delicious dish that doesn’t require a lot of your time, then this delicious casserole is definitely for you! Eat more curry and stay fabulous!

Looking for similar recipes? Check out our recipes for Easy Spicy Coconut Curry Lentil Soup and Country Red Curry Chickpeas with Bacon!


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creamy red curry chicken divan

creamy red curry chicken divan

This creamy and hearty dish is full of delicious red curry flavor!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, French, Thai
Keyword: chicken, chicken breast, creamy, divan, red curry
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 429kcal

Equipment

  • Cutting Board
  • chef's knife
  • Medium Nonstick Saucepan
  • Large Nonstick Skillet
  • 13×9" casserole dish
  • Wooden Spoons
  • Large Mixing Bowl

Ingredients

  • 1 tbsp vegetable oil
  • lbs chicken breast tenderloins cut into 1" cubes
  • 20 oz frozen broccoli thawed and drained
  • 21 oz cream of chicken soup
  • 8 oz cream cheese softened
  • ¼ cup sour cream
  • 3 tbsp red curry paste
  • 1 cup chow mein noodles
  • 1 cup french fried onions
  • kosher salt and black pepper

Instructions

  • Preheat oven to 375°F.
  • In a large nonstick skillet, heat vegetable oil over medium heat. Add the diced chicken breast tenderloins and season with salt and pepper. Cover chicken and continue cooking, stirring occasionally, for 15-20 minutes until the chicken is cooked all the way through to 165°F. Remove from heat and set aside.
  • While the chicken is cooking, add cream of chicken soup, sour cream, cream cheese, and red curry paste to a medium saucepan. Cook over medium heat, stirring frequently, for approximately 15 minutes until cream cheese has melted and all ingredients are combined.
  • In a large mixing bowl, combine the cooked chicken, thawed broccoli florets, and red curry sauce. Toss all ingredients to combine and transfer to a 13×9 casserole dish. Set aside.
  • To make the noodle crumb topping, combine the chow mein noodles and french fried onions in a food processor and pulse until ground up. Top the casserole with the noodle crumb topping and cover with aluminum foil.
  • Bake for 30 minutes. Remove foil and bake an additional 5 minutes. Eat fabulously.

Nutrition

Calories: 429kcal | Carbohydrates: 18.5g | Protein: 34.4g | Fat: 23g | Saturated Fat: 11.2g | Cholesterol: 129mg | Sodium: 1090mg | Potassium: 312mg | Fiber: 2.1g | Sugar: 1.7g | Calcium: 76mg | Iron: 2mg

instant pot chicken pumpkin curry

Instant Pot Pumpkin Curry with Chicken

We might be getting a little ahead of ourselves with fall flavors, but we can’t help it. This cooler weather is definitely getting to our heads. (Keep in mind cooler weather in East Tennessee is low 80’s with low humidity). However, who isn’t ready for pumpkins, and apples, and cinnamon? Instant Pot Pumpkin Curry with Chicken is an easy and delicious meal that can be made on a busy work night. This recipe requires very little preparation, and it’s table ready in about 30 minutes! Although you could probably make a pumpkin curry with fresh cut pumpkin, we decided to utilize our good friend…pumpkin purée. It speeds up the cooking time, adds flavor, and is also a great thickener for the curry. We opted to use chicken thighs for this recipe, because chicken thighs are flavorful and less expensive that chicken breasts. However, if you wanted to make this recipe vegetarian friendly, you could easily stir in some diced pieces of extra firm tofu at the end of the recipe. However you choose to enjoy Instant Pot Pumpkin Curry, make sure to save those leftovers for a homemade lunch tomorrow. Eat more gourds and stay fabulous!


Looking for more great recipes like Instant Pot Pumpkin Curry with Chicken? Check out some of the recipes below!



instant pot chicken pumpkin curry

instant pot pumpkin curry with chicken

This pumpkin infused curry sauce is spicy and delicious with hints of fall flavors!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, chicken thighs, curry, instant pot, pumpkin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 294kcal
Cost: $10

Equipment

  • Instant Pot
  • Cutting Board
  • chef's knife
  • Wooden Spoons

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • ½ tsp ground ginger
  • ¼ tsp cayenne pepper
  • 2 cups chicken stock
  • 15 oz pumpkin purée NOT pumpkin pie filling
  • lbs boneless skinless chicken thighs cut into 1" pieces
  • 1 bay leaf
  • 1 cup coconut milk
  • 12 oz frozen peas thawed
  • 16 oz frozen broccoli florets thawed
  • cooked jasmine or basmati rice for serving

Instructions

  • Set the Instant Pot to "Saute" setting and add 2 tbsp vegetable oil. Add the diced onion and cook for 2-3 minutes until the onions start to soften. Turn off the Instant Pot by hitting "Cancel" and stir in the minced garlic. Stir for 30 seconds until the garlic becomes aromatic.
  • Add the curry powder, cumin, ground ginger, kosher salt, cayenne pepper and stir for 30 seconds until fragrant.
  • Add the chicken stock, pumpkin puree, and bay leaf. Stir until all ingredients have combined. Add the chicken thighs. Cover the Instant Pot and press the "Manual" button making sure that the vent is placed in the sealed position. Set the timer to 8 minutes.
  • After the timer has gone off on the Instant Pot, allow the steam to vent naturally for at least 10-15 minutes. Then, carefully release any leftover steam by opening the steam valve. Remove the lid and stir in the coconut milk, thawed broccoli, and thawed peas. Season to taste with any additional salt and pepper. Serve over rice.

Nutrition

Calories: 294kcal | Carbohydrates: 8.8g | Protein: 26.5g | Fat: 17.5g | Saturated Fat: 8.9g | Cholesterol: 76mg | Sodium: 564mg | Potassium: 454mg | Fiber: 3.1g | Sugar: 3.6g | Calcium: 50mg | Iron: 3mg