Cheesy Chicken Broccoli Curry Casserole is an update of an earlier casserole recipe, and it’s great with leftover chicken or turkey! And this chicken broccoli casserole with curry flavors is low-carb, Keto, and gluten-free.
The Friday Favorites recipe I’m featuring this week is this amazing Cheesy Chicken Broccoli Curry Casserole that’s been a hit with just about every one who’s ever tried it. And there’s a fun story too, about how this recipe morphed into the version you see here.
Years ago I came across a long-forgotten recipe for Chicken Broccoli Curry Casserole back in the archives. I remembered how much I used to like it, but it had canned soup which I’m not using so much these days, 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 new recipe that we considered a wow, but when Kara and I made the chicken broccoli casserole you see in these photos, we absolutely loved it!
We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!
What ingredients do you need for this recipe?
Can you make the Chicken Broccoli Curry Casserole with leftover chicken?
This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.
Do you have to use both sweet and hot curry powder?
I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.
How can you adapt this recipe to your own taste?
We used a moderate amount of curry powder when we updated the recipe hoping that 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.
Want more ideas for using leftover chicken or turkey?
Check out Low-Carb Recipes for Leftover Turkey if you’d like more ideas using cooked chicken or turkey. Or you can use Low-Carb and Keto Casseroles to see more tasty low-carb casseroles like this one.
How to Make Cheesy Chicken Broccoli Curry Casserole:
(Scroll down for complete printable recipe including nutritional information.)
- Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
- Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
- Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
- Then mix in the grated cheese and Parmesan.
- 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.
- Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
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 Roasted Cauliflower Rice Medley with Pine Nuts, Roasted Cauliflower with Red Pepper, Green Olives, and Pine Nuts, or Spring Mix Salad with Mary’s Perfect Easy Dressing.
More Tasty Low-Carb Casseroles for Dinner:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 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. (see notes)
- 6 cups bite-sized broccoli pieces
- 1 cup mayo
- 1 cup sour cream
- 1 T lemon juice (see notes)
- 2 tsp. sweet curry powder
- 1 tsp. hot curry powder (Use any combination of curry powders you prefer.)
- 3 cups grated Three Cheese Blend (Use less cheese if you prefer of course.)
- 1/4 cup finely grated Parmesan cheese
- salt and fresh-ground black pepper to taste
- Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.
- 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.
- 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.)
- 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.)
- 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.
- 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.
- Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top. Serve hot.
You can also use 4-5 cups shredded rotisserie chicken to make this recipe. I used my fresh-frozen lemon juice for this recipe.
This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup.
Amount Per Serving:
Calories: 585Total Fat: 43gSaturated Fat: 15gUnsaturated Fat: 25gCholesterol: 133mgSodium: 600mgCarbohydrates: 6.8gFiber: 4gSugar: 4gProtein: 37g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cheesy Chicken Broccoli Curry Casserole is definitely great for low-carb or Keto diets. If you’re following a low-glycemic diet or the original 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 more suitable.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This favorite recipe was posted (without a single photo) in 2005! It was updated through the years with photos, better photos, and modified into a version without canned soup. The recipe was last updated with more information in 2022.
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