Creamy Chicken Casserole with Broccoli

OMG! This was the best tasting casserole EVER. The olives is what gives it that special flavor. I reduced the amount of sour cream for my husband and I also added mushrooms! I steamed the broccoli and mushrooms first. Instead of cubing or cutting the chicken, I used the Cuisinart (every chef should have one!). It shredded the chicken and the consistency in the dish was flourished in every bite. I also used the Cuisinart for the steamed mushrooms and the olives. I totally nixed the curry because I heard many bad things about it; the taste and smell and read one review about how they had to throw it out. I also found a suggestion to put smashed croutons on top. My husband and I couldn't stop eating it and my daughter even had 2nds! Be careful, it's addicting! We froze the leftovers and Lisa is right, the leftovers are even better. I gave some leftovers to my Mother-in-Law and freind at work and they just couldn't stop talking about how good it was. Make it today! YUMMY!!!!  -  07 Jan 2005  (Review from Allrecipes USA and Canada)

I liked this dish but next time I will change it a little. I thought it tasted a little too much like sourcream so I will put more cream of chicken and less sourcream for sure. I will also make sure and cook the broccoli well before putting it in the pasta. And I would put more cheddar cheese in pasta and maybe top with shredded cheddar cheese and crumbled ritz crackers. YUM  -  17 Sep 2002  (Review from Allrecipes USA and Canada)

After reading others' advice, I ended up leaving out the curry and cooking the pasta separately to serve the casserole on top of. I also substituted cream of mushroom soup since others mentioned liking mushrooms in it. I wish I had used frozen broccoli - the fresh broccoli did not cook in 30 minutes. I ended up having to cook it for another 20 minutes covered. Overall, it's a really tasty recipe!  -  04 Apr 2006  (Review from Allrecipes USA and Canada)