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 13x9 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.