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.
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.