All Recipes

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole
  • Category

    Main Dish

  • Cusine

    Low-Carb

Ingredients

4 boneless, skinless chicken breasts, cut into lengthwise strips

1 tsp. poultry season

1 tsp dried thyme

water or chicken stock to cover the chicken while cooking.

6 cups bite-sized broccoli pieces

1 cup mayo

1 cup sour cream

1 T lemon juice

2 tsp. sweet curry powder

1 tsp. hot curry powder

3 cups grated Three Cheese Blend

1/4 cup finely grated Parmesan cheese

salt and fresh-ground black pepper to taste

Directions

Preheat the oven to 375F/190C. Spray a 9" x 13" glass or crockery casserole dish with non-stick spray. Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil. As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it's firm. Drain chicken into a colander placed in the sink. When it’s cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. Drain the broccoli into a colander if it seems very wet. Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese. Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese. Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top. Serve hot.