Low Carb Chicken And Broccoli Casserole - cooking recipe

Ingredients

3 1/2 boneless skinless chicken breasts
16 ounces frozen broccoli florets
2 tablespoons butter
1 (10 3/4 ounce) can campbell's cream of chicken and mushroom soup
6 ounces sour cream
1 cup real mayonnaise
1/2 teaspoon thyme
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon curry powder
1/4 teaspoon rosemary
1/4 teaspoon sage
2 cups shredded monterey jack cheese

Preparation

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.