I was first introduced to this recipe by a coworker. I was skeptical at first because I've never been a big fan of curry, and I despise mayonnaise, but after hearing all the raves about it, I decided to give it a try. Wow, was I surprised! I absolutely love this casserole, and I'm sure you will, too.
Cut chicken breasts into 1-inch pieces. Heat olive oil in a large skillet and add chicken. Sprinkle chicken with poultry seasoning (I use Paul Prudhomme's Poultry Magic, but you can substitute your favorite seasoning). Saute until chicken is cooked through. Place chicken in a strainer to drain, then spread the cooked seasoned chicken evenly in a 9x13 inch casserole dish or baking pan and set aside.
Rinse mushrooms thoroughly with cold water and set aside. Melt butter in a large skillet and add the mushrooms (you can use the same skillet you used for the chicken). Saute until mushrooms are tender and have released a good amount of liquid. Drain well and layer sauteed mushrooms on top of the chicken.
NOTE: If mushrooms are undercooked, they will release too much liquid into your casserole, which will result in a runny mess.
Layer frozen broccoli florets on top of the sauteed mushrooms.
NOTE: You can cook and drain the broccoli prior to adding it to the casserole, but precooking is not necessary.
In a small mixing bowl, stir together cream of chicken soup, mayonnaise, and curry powder. Spread mixture evenly over the broccoli.
Layer shredded cheddar cheese evenly over the top of the casserole.
Pour seasoned stuffing mix into a bowl and stir in melted butter to coat the mix. If mix is too dry, add more melted butter, but be careful not to add too much. Sprinkle stuffing mix over the cheese to top the casserole.
Place casserole on the center rack of a preheated 350 degree oven and bake uncovered for 20-25 minutes, or until cheese is melted and stuffing mix is golden brown.