Low Carb Chicken and Broccoli Casserole

Low Carb Chicken and Broccoli Casserole

• Ready In: 55 mins
• Serves: 8

Ingredients

• 3 1⁄2 boneless skinless chicken breasts
• 16  ounces  frozen broccoli florets
• 2  tablespoons butter
• 1 (10 3/4ounce) can  campbell's  cream of chicken and mushroom soup
• 6  ounces sour cream
• 1  cup  real mayonnaise
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon  Lawry's Seasoned Salt
• 1⁄2 teaspoon curry powder
• 1⁄4 teaspoon rosemary
• 1⁄4 teaspoon sage
• 2  cups  shredded monterey jack cheese

Directions

1. Cut chicken breasts into chunks.
2. 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.
3. 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.
4. Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
5. 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.
6. 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!).
7. Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
8. Yum! Hope you enjoy this easy chicken casserole recipe.