Cheesy Curry Chicken Bake
Cheesy Curry Chicken Bake is a very old recipe that uses canned soup, but if you don’t mind that for convenience this is really low in carbs! And it’s absolutely delicious for an easy dinner without much fuss.
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People have vastly different needs when it comes to cooking, I am very aware of that. And although I know some of you would never make a recipe like this Cheesy Curry Chicken Bake that uses cream of chicken soup in the sauce, for some people the ease of getting a tasty dinner on the table outweighs the desire not to use convenience foods. This is one of the few recipes using canned soup that are still on my site, but it’s delicious and low in carbs, so recently I decided it needed better photos!
I got the original recipe “many” year ago when my niece Kara got married we had a recipe shower for her. Her future mother-in-law shared a recipe for chicken breasts with a creamy curry sauce, and it’s something I made quite a few times and enjoyed it enough to eventually put it on the blog.
Now Kara cooks with me to test the recipes to be sure they’ll work for you, and when we decided to give this curry chicken recipe a make-over we changed the original instructions just a bit so it’s more like my favorite chicken bakes, where the chicken is seasoned, lightly browned, and then cut into thick strips before it goes into the oven with a sauce or topping. And we couldn’t resist adding some cheese on top when we baked the chicken with the sauce. YUM! The new version was absolutely delicious.
What ingredients do you need for this recipe?
- Ground Thyme (affiliate link)
- Poultry Seasoning (affiliate link)
- salt and fresh-ground black pepper
- boneless, skinless chicken breasts
- olive oil
- sour cream
- cream of chicken soup
- curry powder, I used mild curry powder (affiliate link)
- fresh-squeezed lemon juice
- grated Mozzarella cheese
How to Make Cheesy Curry Chicken Bake:
(Scroll down for complete recipe with nutritional information.)
- Preheat oven to 375F/190C and spray baking dish with non-stick spray.
- Mix together spices to make the rub.
- Trim chicken breasts and rub with spice mix.
- Heat olive oil in a large frying pan and brown chicken.
- Whisk together the mayo, sour cream, cream of chicken soup, curry powder, and lemon juice.
- When chicken is brown, cut each chicken breast into 3 thick strips.
- Arrange chicken strips in casserole dish.
- Cover chicken with the sauce.
- Sprinkle with grated Mozzarella cheese.
- Bake 25 minutes, or until sauce is bubbling hot and starting to lightly brown.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
This would be delicious with Easy Cauliflower Rice or Pureed Cauliflower to soak up the sauce. Or serve with a vegetable side dish like Pan-Fried Broccoli, Air Fryer Asparagus, or Spicy Lime Coleslaw.
More Low-Carb Chicken with Curry Flavors:
Chicken Broccoli Curry Casserole with Cauliflower Rice ~ Kalyn’s Kitchen
Easy Keto Chicken Curry ~ Ditch the Carbs
Chicken and Asparagus Bake with Creamy Curry Sauce ~ Kalyn’s Kitchen
Keto Sheet Pan Curried Chicken ~ I Breathe I’m Hungry
Cheesy Chicken Broccoli Curry Casserole ~ Kalyn’s Kitchen
Cheesy Curry Chicken Bake
If you don't mind using a convenience food like canned cream of chicken soup, this might become one of your favorite curry chicken recipes!
- 1 tsp. ground thyme
- 1 tsp. poultry seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. coarse ground black pepper
- 4 large boneless, skinless chicken breasts
- 1 T olive oil
- 1/4 cup mayo
- 1/2 cup sour cream
- one 10.5 oz. can cream of chicken soup
- 1 T sweet curry powder (see notes)
- 1 T fresh-squeezed lemon juice (see notes)
- 1 cup grated Mozzarella Cheese
- Preheat oven to 375F/190C and spray baking dish with non-stick spray. (I used a dish that was 8.5" x 12" but any similar size is fine.)
- Mix together ground thyme, poultry seasoning, salt, and pepper to make the rub.
- Trim chicken breasts to remove undesirable parts and rub with spice mix.
- Heat olive oil in a large frying pan and lightly brown chicken on both sides. (Chicken doesn't need to be cooked through.)
- While chicken browns whisk together mayo, sour cream, cream of chicken soup, curry powder, and lemon juice to make the easy sauce.
- When chicken is brown on both sides, cut each chicken breast into 3 thick strips.
- Arrange chicken strips crosswise in casserole dish.
- Cover chicken strips with the sauce.
- Sprinkle with grated Mozzarella cheese.
- Bake about 25 minutes, or until sauce is bubbling hot and starting to lightly brown.
- Serve hot and enjoy!
Sweet Curry means curry powder that is not spicy. Penzey's Sweet Curry Powder is one good brand. I used my fresh-frozen lemon juice for this recipe.
Recipe originally from Kara's mother-in-law Delenna Brezoff. You can see the original version of the recipe if you'd like, but the main change is what I described above.
Amount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 102mgSodium: 816mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 31g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is low enough in carbs for dish for any low-carb diet plan. I did eat this when I was following the original South Beach Diet, although I doubt that canned soup is officially approved for South Beach!
Find More Recipes Like This One:
Use Casseroles to find more Chicken Bake recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
24 Comments on “Cheesy Curry Chicken Bake”
Just now found this; basic idea looks great. I am single with limited freezer space, so figuring out how to make 2 portions instead of 6 with reducing the amount of sauce accordingly (the unused soup will freeze just fine; have done it before). The more I studied I got the idea to make the smaller amount as a skillet–bite size chicken, include the curry powder in the rub, once the chicken is done top with cheese, put a lid on the skillet, and turn off burner. Once cheese is softened/melted you have dinner. The less cleanup the better; no dishwasher and standing gets painful quickly. Will report back.
That sounds interesting. Look forward to hearing how it works.
I have this in the oven now and it is smelling wonderful. Do you realize there is no mention of adding the mayo in the instructions? I put it in with the sauce ingredients.
Oh man, I hate it when I mess up like that! Will fix it right now, thanks for telling me. Hope you enjoy!
I have curry and not sweet curry. Would it taste/be the same?
Yes, as long as you like the flavor you can use most any curry powder. Usually curry powder that's not sweet is called "Hot Curry Powder."
I made this last night. I followed it to a T except I used 4 teaspoons curry powder. It was so yummy! I wish I could post the picture I took of it. We will make this a regular dish and maybe try other meats with it as well. Thanks!
So glad you enjoyed it! Would love to see the photo on Instagram or Facebook if you're on there.
Missy, glad you liked it, and I like the idea of adding chickpeas!
We made this last night and enjoyed it. I like the versatility of this recipe. It's easy to control the spice level if you have people who prefer a more spicy curry, but if you have kids the recipe works well as it is written. I am a fan of chick peas in curry, so next time I will add them in with the chicken. Thanks Kalyn!
Katy, sometimes poultry is injected with water to keep it moist, so I have to wonder if that was the problem. Other than that I can't think of any reason that would have happened if you followed the directions. I've made it many times.
I followed this recipe exactly and it came out swimming in liquid. Not creamy at all. I was really disappointed.
Keyko, thanks you! And I guess I should remake this old recipe and take some photos!
I LOVE your blog… I have shared it with all my co-workers. Thank you!
Curry powder is an individual taste, whether you buy it or make your own blend, so if you like the taste of what you have it will be fine.
Sorry, one more…if I added some veggies, like broccoli, would I have to change cooking time?
Would love to make this, but I only have regular curry powder. Will that make a huge difference?
Patti, that's great. I love the sound of sauteed mushrooms with this! I need to cook it and take a photo, can't believe I haven't gotten to it yet.
We are South Beachers who are constantly looking for new, delicious recipes. This one was great – will become a staple at our house. We served it with green beans and sauteed mushrooms. Yum! Even our little boys loved it. Thanks!
I’d say most of the chicken breasts I get are about 6 ounces. If yours are really large, I’d just cut each one in half to make two servings.
Can I ask what size your chx breasts typically are? I go to this produce market that gives me ginormous breasts — like 1/2-3/4 lb each and am always trying to retro-fit them to recipes where the breasts are like only 6 oz.
I make this same recipe however I include brocolli. I layer crowns in casserole dish, then layer chicken breasts cubed into bit size pieces, then top with sauce. If feeling “naughty” I will grate some low fat cheddar cheese on top. Cook at 375 for 45 minutes.
For added nutrition, layer fresh baby spinach between brocolli and chicken.
Shawnae’s husband is great. If he was my husband I would make sure I cooked him anything he wanted.
This is a favorite of my husbands.. I made it with a low carb noodle and it was absolutely wonderful. We are enjoying the low carb lifestyle and with your help have added a lot of taste to our old eatting habits. Thank you for all your hard work on this. Hope you are enjoying your summer. Aloha, Shawnae