Name: Mum’s curried chicken bake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 500g tin creamy chicken soup; 300g Sour Cream; 2 tsp curry powder; 1 head broccoli, cut into florets; 1/2 cup frozen peas; 1/2 cup frozen corn; 2 cups cooked rice; 2 cups cooked chicken, shredded; 1 cup breadcrumbs

by Greer Worsley Last updated on 10/31/2025

This yummy curried chicken bake uses a combination of pantry staples and leftovers to create a hearty, budget-friendly family meal.

- Greer Worsley

Ingredients

500g tin creamy chicken soup
300g Woolworths Sour Cream
2 tsp curry powder
1 head broccoli, cut into florets
1/2 cup frozen peas
1/2 cup frozen corn
2 cups cooked rice
2 cups cooked chicken, shredded
1 cup breadcrumbs

Method

Step 1

Preheat oven to 180C. Grease a large oven-proof casserole dish.
Step 2

In a large bowl, whisk together soup, sour cream and curry powder. Season well with salt and pepper.
Step 3

Bring a shallow saucepan of water to the boil. Add broccoli and cook for 2 minutes until just tender. Add peas and corn and cook for a further 30 seconds. Drain.
Step 4

Add drained vegetables, rice and chicken to sour cream mix. Stir to combine, then tip into prepared casserole dish. Sprinkle over breadcrumbs. Bake for 30 minutes until golden.