Chicken Broccoli Casserole (creamy curry style)
 

Chicken Broccoli Casserole (serves 6 to 8)

2 (10 oz.) pkg. frozen broccoli
2 whole chicken breasts, cooked and deboned or canned chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 cup bread crumbs
1/2 tsp. curry powder
1/2 cup shredded sharp cheese

Cook broccoli and drain. Arrange in bottom of greased casserole dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice and curry together and pour over chicken. Sprinkle with cheese and bread crumbs. Bake at 350 degrees for 20 to 25 minutes.

(I cut the chicken up in bite size pieces and mix all of it together before putting in a baking dish)

Totals calories: 2974 fat: 157 carbs: 114 Protein: 272

Per serving (6): calories: 496 Fat: 26 carbs: 19 Protein: 45
Per w/out crumbs: cal 460 Fat: 25 Carbs: 12.5 Protein: 44


I included with breadcrumbs for those that can have higher carb counts since the original recipe called for them.

I love chicken and broccoli. Yummy :daze:

I'm not to crazy about using breadcrumbs though. I think I'll try using crushed pork rinds and let you know if it's a feast or disaster.

Either way thanks for sharing a great idea :D

thanks agonycat for a great recipe.

very easy to make and it tastes great. I substituted crushed pork rinds for the bread crumbs.

:thup: :thup: i give it 2 thumbs up!

It is a pretty easy dish and tasty too. Hubby and I had it at a friends house once and I begged and pleaded for the recipe. After a year of asking for it, they finally gave it to me :)

is that 26 grams carbs for a 1 person serving!
 

or is it for the entire meal which you then divide 6 ways?

Deb

Per serving size.

This is more for those that are in OWL that have a higher carb limit. :)

Loved this recipe!

I plan on making a larger amount and freezing it in small serving sizes for lunches. Yum Yum.

I only used one can of the condensed chicken soup. I used about a 1/4 cup of the chicken broth from my boiled chicken breasts. Kept it really moist but cut some of the carbs.

Thanks!

So glad you enjoyed it Allison ;)

There is something about the curry and tartness of the lemon that just sets this dish off. And it is so easy to make and it does freeze well ;)

I might try just using one can of the soup and more broth next time ;)

Great recipe!! :thup:

I have added it to my meatloaf recipe as one that can be served to non-low-carb unsuspecting dinner guests. :)

I'd love to serve it to the guy on the radio who says low-carb eating is "tasteless."

I LOVE this! & so does everyone else!
 

BUT...I noticed I had heartburn afterwards. Must be the chicken soup...and I only used 1 can, substituting 1/2 c sour cream for the other.

Does anyone have a good substitute idea for the soup? I was thinking another 1/2 c of sour cream and maybe some chicken bouillion mixed/disolved in? The 2nd (I think) ingredient on the soup can is modified food starch. Blech.

I also put in a heaping tsp of curry, mild, no bite, just lots of flavor.
Very good! Thanks again!

Amy

I've made this recipe for years, only it calls for ONE can of the cream of chicken soup and 1/2 cup mayo mixed with the lemon juice and curry. (There you go--lower carbs!)

My recipe also calls for croutons instead of bread crumbs on top (gives a bit more "crunch".) I was actually thinking of making this omitting the bread crumbs or using low carb bread to make croutons.

Two other ideas:
Frontier Herbs (I buy it through my whole foods buying club) makes cream soup mixes that come powdered. You just mix them with water. The cream of mushroom mix only has 12 carbs per 2 T. (This mixes to make 1 cup of soup) How many carbs are in condensed cream soups? Even if you made it double the thickness, you'd have a total of 24 carbs.

I also thought about trying the cream of chicken soup recipe I saw on here with cx broth and cream and maybe thickening it with arrowroot powder?

My version of your casserole
 

I was intrigued by this recipe.....sounded so good, but a little too carby for me. I have to keep at about 20 per day. I decided to play with it. It was so good that I need to share this with people like me (still on induction)

4 chicken breast
3 cups broccoli, cooked
1 can mushrooms(drained) or 1 cup fresh mushrooms
1-1/2 cup cubed cheddar cheese
4 eggs made into "noodles"
1-1/2 cup heavy cream
1 cup chicken stock
salt and pepper to taste
1/2 cup chopped toasted almonds

first thing I did was make my Mock noodles. they are just 4 eggs beaten and pour into non stick skillet. cook until set. this I did in 2 batches. set the cooked eggs on a cutting board to cool.

In the same skillet, brown 4 chicken breasts until 95% done. set aside to cool, then cube.

in that same skillet, add 1 cup chicken stock and reduce by 3/4. then add 1-1/2 cup heavy cream and reduce until thick.

cut the egg into "noodles". put in mixing bowl. add cubed chicken, broccoli, cheese, mushrooms and cream mixture from skillet. toss gently and put this mess in a 9x13 buttered casserole dish (if this looks a little dry, add some cream) and bake until bubbling.

top with about 1/2 cup chopped almonds right before serving.

I havent figured out the nutritional data on this. I just know that is is lower than the original.
thank you - Nanci

This recipe sounds great . . . but:

If I don't want to use canned cream of chicken soup (because of the carbs and plus it contains hydrogenated oil ... it's disguised in the label), what can I use as a substitute?

Would chicken broth mixed with heavy (whipping) cream work?