Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole (Makes about 8 servings; recipe adapted from an old recipe back in the archives of Kalyn's Kitchen without a photo. I had help from Jake and Kara to create the tasty new version you see here.)
INGREDIENTS
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4 boneless, skinless chicken breasts, cut into lengthwise strips
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1 tsp. poultry season
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1 tsp dried thyme
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water or chicken stock to cover the chicken
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(Can also use 4-5 cups shredded rotisserie chicken.)
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6 cups bite-sized broccoli pieces
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1 cup mayo, light or regular (do not use fat-free)
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1 cup sour cream, light or regular (do not use fat-free)
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1 T lemon juice (I used my fresh-frozen lemon juice)
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2 tsp. sweet curry powder
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1 tsp. hot curry powder
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(Use any combination of curry powders you prefer.)
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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, including lower-fat cheese blends. Use less cheese if you prefer.)
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1/4 cup finely grated Parmesan cheese
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salt and fresh-ground black pepper to taste
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