Low Carb Chicken and Broccoli Casserole
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 boneless skinless chicken breasts
- 453.59 g frozen broccoli florets
- 29.58 ml butter
- 304.75 g can campbell's cream of chicken and mushroom soup
- 170.09 g sour cream
- 236.59 ml real mayonnaise
- 2.46 ml thyme
- 2.46 ml Lawry's Seasoned Salt
- 2.46 ml curry powder
- 1.23 ml rosemary
- 1.23 ml sage
- 473.18 ml shredded monterey jack cheese
directions
- Cut chicken breasts into chunks.
- Sprinkle chicken with a bit of salt and pepper and cook in a skillet over medium/high heat with a bit of butter/olive oil (or your preferred oil) until no longer pink in the center.
- While the chicken is cooking, steam or cook broccoli according to package directions. I like to steam it and keep it slightly crisp. Put butter into the drained broccoli and salt it a bit.
- Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
- Combine the cream of chicken & mushroom soup, sour cream, mayonnaise, the herbs and seasonings, and 1 cup of the shredded cheese into a bowl. Add the chunks of cooked chicken.
- Pour and spread chicken mixture on top of the broccoli, and top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. (it's easy to go overboard -- very lightly!).
- Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
- Yum! Hope you enjoy this easy chicken casserole recipe.
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