Easy Chicken Casserole Recipe

This easy chicken casserole recipe satisfies many criteria! It's a great chicken and broccoli casserole, and it also happens to be a great low carb chicken casserole, so it's sure to please many tummy's.

chicken and broccoli casserole

Serves 8


  • 3-4 Boneless Skinless Chicken Breasts
  • 16 ounces Frozen Broccoli Florets
  • 2 Tablespoons Butter
  • 1 can (10.75 Oz. Can) Campbell's Cream Of Chicken & Mushroom Soup*
  • 6 oz of sour cream
  • 1 cup Real Mayonnaise
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Lawry's Seasoning Salt
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Rosemary
  • 1/4 teaspoon Sage
  • 2 cups Shredded Monterey Jack Cheese, Divided


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.

* Cream of Chicken & Mushroom Soup is the lowest carb option here; it's significantly lower than either of it's counterparts.

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