CHEESY CREAMY LOW-CARB CHICKEN BROCCOLI CURRY CASSEROLE

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!

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

CHEESY CREAMY LOW-CARB CHICKEN BROCCOLI CURRY CASSEROLE

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.)
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You can get the complete recipes from kalynskitchen.com

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