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Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole (Video)

This Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole is an updated version of a casserole I made years ago, and this tasty favorite is low-carb, Keto, low-glycemic, gluten-free, and might possibly be South Beach Diet Phase One if you use a bit less cheese! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole!

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

When I started this blog in 2005 I had absolutely no vision about what it would become, and in the early days if there was a recipe I’d made and enjoyed, sometimes I’d just type it into a post and publish it, without a single photo! Through the years I’ve found most of those old posts and added photos, but recently I came across a long-forgotten recipe for Chicken Broccoli Curry Casserole way back in the archives.

I remembered how much I used to like that recipe, but it had canned soup which is an ingredient I’m not so fond of now, so I set out on a quest to make an updated version of the recipe without using soup. It took several tries (involving both Jake and Kara) to come up with a version we considered to be a wow, but when Kara and I made the Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We each devoured a serving of this absolutely drool-worthy new chicken broccoli curry casserole recipe, and then we couldn’t resist eating a little bit more!

And I eagerly ate my share of the leftovers over the next couple of days, which is the best indication ever of just how good this is, because my fridge usually has so many leftovers I have a hard time eating them all!

We did make this into a recipe that’s higher in fat than the original version, which is why I called it cheese and creamy! The updated version is also lower in carbs, and makes more servings than the version with canned soup.

Both versions call for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken you can use that instead. We used a moderate amount of curry powder hoping Kara’s kids would eat it, but if you’re a big curry fan, you can always use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

Finally, I always hate to delete an older recipe, even if I don’t make it that way any more, so I’ll leave the original printer-friendly link down below the new printer-friendly recipe link, just in case someone has been making this through the years! (And if you’re one of those people who have made the old version and try the newer one, I’d love to hear what you think!)

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

Poach four chicken breasts in water or stock with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken.) Cut broccoli into bite-sized pieces and cook in the microwave. (Drain it after cooking if it seems very wet.) Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder; then mix in the grated cheese and Parmesan.

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

Bake the Creamy Cheesy Low-Carb Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

You could certainly eat this as a one-dish meal like I did, but if you want more vegetables I’d eat it over The BEST Easy Cauliflower Rice or serve with something like Lemony Green Beans.

More Tasty Casseroles to Try for Dinner:
Cheesy Low-Carb Taco Casserole ~ Kalyn’s Kitchen
Cheesy Ground Beef and Rice Casserole ~ Oh Sweet Basil
20+ Deliciously Healthy Low-Carb Casserole Recipes ~ Kalyn’s Kitchen
Bacon Cheeseburger Cauliflower Casserole ~ Sugar-Free Mom
Slow Cooker Casserole Recipes Photo Index ~ Slow Cooker or Pressure Cooker
Low-Carb Slow Cooker Breakfast Casserole ~ All Day I Dream About Food

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole

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. (Can also use 4-5 cups shredded rotisserie chicken.)
  • 6 cups bite-sized broccoli pieces
  • 1 cup mayo, light or regular (do not use fat-free)
  • 1 cup sour cream, light or regular (do not use fat-free)
  • 1 T lemon juice (I used my fresh-frozen lemon juice)
  • 2 tsp. sweet curry powder
  • 1 tsp. hot curry powder (Use any combination of curry powders you prefer.)
  • 1 1/2 cups + 1 1/2 cups grated cheese blend (We used a shredded Colby Jack Cheese blend, but any cheese blend that includes cheddar will also work. Use less cheese if you prefer.)
  • 1/4 cup finely grated Parmesan cheese
  • salt and fresh-ground black pepper to taste

Directions:

  1. Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.
  2. 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.
  3. 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. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)
  4. 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. (You want the broccoli still quite crisp; it will cook in the oven.) Drain the broccoli into a colander if it seems very wet. (You can steam the broccoli if you prefer, but be sure it is drained well before you add it to the casserole.)
  5. 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. (If you’re a curry fan, you might want to taste at this point and see if you want a little more curry powder.) Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.
  6. 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.
  7. Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top. Serve hot.

This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup. Here is the original recipe, in case anyone was a fan of that version.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is definitely great for low-carb or low-glycemic diets. If you’re following the South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this suitable for South Beach.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole found on KalynsKitchen.com

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33 comments on “Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole (Video)”

  1. There is a variation of this recipe in every neighborhood cookbook in the state of Utah. And with good reason too, it’s delicious. Kalyn gives very good directions on how to make it and it was a great idea to leave out the traditional rice and make it low carb. Thanks for the suggestion.

  2. this recipe looks yummy! I plan to try it this afternoon. I have one question — do I use the same chicken stock that i cook the chicken breasts in (with the spices) to then add the curry powders to? or do i discard the chicken stock (that i cook the chicken in) and start with fresh?

  3. Stacey, I’d throw away the stock you cook the chicken in because when you cook chicken in liquid it gets that coagulated protein “scum” that doesn’t look very appealing. You could also strain the stock to remove that, but if you have fresh stock I think it would be better.

  4. Thanks for the quick reply Kalyn! I anticipated that to be the response..but, I am still acquiring my “cooking instinct”. So, I continue to rely on external validation. laughing…

    On another note, I just tried your Thai Chicken Soup recipe and it is SUPER YUMMY!

  5. Stacey, cooking instinct is a good quality to develop! Sounds like yours is coming along nicely. Very glad to hear you liked the Thai chicken soup, it’s definitely one of my favorites!

  6. Is the large amount of fat from the mayonnaise and cream of chicken ok for South Beach? Could you substitute half of the mayo for low fat sour cream?

  7. Mayo has soybean oil, which is considered a “good fat” and if you remember the fat is in the sauce, with four servings for this dish you’re eating two T of mayo if you eat every drop of sauce. Still, this is probably a “once in a while treat” for South Beach dieters. I ate this quite a bit when I was first starting to eat the South Beach Diet way and it didn’t seem to stop me from losing weight, but it’s probably more fat than the diet would recommend. You could certainly substitute light sour cream. Don’t use fat free sour cream or mayo because they contain sugar.

  8. Tastes fantastic Just finished making it… easy and yummy.

    Question… you say in the above post its 2 T per serving which would be 8T total if its 4 servings of the dish… but the recipe calls for a cup of mayo which is 16 T’s of mayo… so its really 4 T of Mayo per serving. Do I have that right?

  9. Anonymous, good catch. You’re right about the mayo; I must have been in a hurry when I answered that. This might be more than four servings though, what do you think? I would still eat it if the mayo had olive oil or soybean oil.

  10. I am looking for flavorful, family-friendly recipes I can prepare ahead of time and freeze. With a two-career family (both educators!) and two young children, we need all the help we can get on weekedays. When you freeze Chicken Broccoli Curry Casserole, do you fully cook it or would you, for instance, freeze the broccoli raw?

    Also, could you recommend other recipes that freeze well? I find a save a lot of time and $$$ by preparing as much I can ahead of time.

  11. Cheryl, I would cook the casserole first and then freeze. I might undercook it a little if I’m making it ahead to freeze, but I’d never freeze it with the vegetables raw.

    Anything that has some liquid (like soup or stew) can be frozen successfully. You can also freeze pasta dishes or bean dishes. If there’s a recipe you have questions, feel free to leave a comment and I’ll tell you if I’ve ever frozen it.

  12. This recipe is absolutely awesome. At first I wasn’t sure that the broccoli and curry would go together but it totally works. My entire family loved it too! Simple recipe with common affordable ingredients! Thanks Kalyn :o)

  13. I made this recipe last night and absolutely LOVED it! So much in fact that I looked it up again this morning to make sure that it was in Phase 1 in the South Beach Diet.
    The step by step directions make for a fabulous meal and there are plenty for leftovers too.

    Thank you, Kalyn!

  14. Tracey, I'm not sure if South Beach would recommend a recipe that has canned soup, but I did eat this regularly when I first did phase one, many years ago! Glad you liked it!

  15. My mom used to make a variation (pretty much the same-minor differences) of this dish all the time when I was young. I have started making it again for my boyfriend and I (we are doing S.Beach) and we both love it so much that we find ourselves eating it quite a bit as well. As you noted we are still losing weight even if the fat content may be a little high. It is so delicous and satisfying that I think it's so worth it.

    And, just a quick thank you–since discovering your blog I have fallen in "Love" with you and your recipes. Thank you so much for all your hard work, it is so appreciated!!!

  16. klothingme, glad you have been enjoying it. And I really need to take some pictures of this!

  17. I just tried the recipe, we felt that 3 tsp of curry was too much. I will make it again with less curry.

  18. Wow, this was yummy! Wish there was a pic I could include when I pin it. 🙂

  19. Blair, will have to put it on my list of old recipes to update! Unfortunately it's a very long list. Glad you liked it.

  20. Awesome! Thank you for the re-engineering of this recipe. I cannot eat canned soups due the gluten in them. LOVE THIS!

  21. Love this updated version and can't wait to try it (with ALL of the cheese!). It's fun to revisit recipes from the early days of our blogs.

  22. Oooo. You had me a cheesy…and broccoli…and again at curry. I'm new to your site, but one of my favorite recipes for years has been the stuffed cabbage casserole you guest posted on Skinnytaste, so I'm confident I will enjoy your other stuff! I'm new to low-carb, so I very much appreciate all of the ideas as I muddle through not being able to use any of my usual go-to recipes!

  23. Printable recipe please!

    • There is a printable recipe (actually two versions.) Just click the link that says “Click here for Printer Friendly Recipe.” Then use your computers print function (usually file/print or file/P) to print it.

  24. Did you use frozen or fresh broccoli?

  25. I just made this and everyone thought it was amazing! Thanks for putting it together:]
    For those of you who are short on ingredients/time: Instead of cutting up strips of chicken and trying to cook them over the stove I used a pressure cooker instead which only took about 15 minutes. I also only had 1/4-1/2 cup of sour cream and no Parmesan cheese so I used a Mexican blend of shredded cheese and just added a handful more into the mixture. Instead of using poultry seasoning and thyme, I used Mrs. Dash for the chicken because it has everything you need already in it. One last thing…. I didn’t have any curry powder because no one in my house likes spicy food, so I made my own with colander and cumin seeds, turmeric, and garlic powder, for safe measure. I had to grind them in a mortar and pistol because I also don’t own a grinder (I recommend buying one!). I was also short by one cup of broccoli, but I am proud to say this successfully fed 4 grown adults. The best thing about this was that I only had to cook it for 25 minutes because the chicken was already cooked. Hurray!!!

  26. Following the Keto diet and this recipe was perfect! I’ve never cooked with curry before but this was amazing. Husband loved it too! So easy and quick to make. I did put the chicken in the kitchenaid which made shredding the chicken quicken and easy.

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