Broccoli – Recipe Coast

Cheesy Chicken Broccoli Curry Casserole

admin — Wed, 06 May 2026 07:26:20 +0000

Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

PIN Chicken Broccoli Curry Casserole to try it later!

This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version 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 Curry 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?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can you make 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 to 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 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.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein!

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 eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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. (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

Instructions

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 Chicken Broccoli Curry Casserole hot and enjoy!

Notes

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.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 585Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 133mgSodium 600mgCarbohydrates 13gFiber 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:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner 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 and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.

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Easy Broccoli Cheddar Soup Recipe

admin — Sat, 11 Apr 2026 21:49:05 +0000

Our broccoli cheddar soup recipe is extra cheesy, packed with broccoli, and incredibly creamy!

I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy.

Even with these smart changes, our soup is creamy, rich, and incredibly delicious! For a similar soup, take a look at our cauliflower soup made with parmesan cheese.

Key Ingredients

Broccoli: I love using broccoli with the stems for this recipe. The stems (or stalks) taste fantastic and blend well with the potato to make this super creamy broccoli soup.
Butter or Olive Oil: I love cooking my onion and garlic in butter, but olive oil is excellent for this soup.
Onion and Garlic: I’m pretty generous with the onion and garlic. I love one large sweet or yellow onion with four cloves of garlic. You’ll cook them until soft and sweet so they taste mild in the soup.
Potato: One potato makes this soup super creamy without needing the traditional flour and butter roux.
Spices: Salt and pepper are a must, but you will also need a pinch of red pepper flakes (or gochugaru), Dijon mustard, and a bay leaf. These round out the flavor of our soup.
Broth: I use something light, like our homemade veggie broth or chicken broth. You can even use chicken bone broth to add a bit of extra protein. I have also made this plenty of times with plain water. It works great and allows the broccoli flavor to shine!
Cheese: I stir in about 2 cups of sharp cheddar cheese for the perfect cheesy flavor. Other cheeses work, too, but I do love the combo of broccoli and cheddar (see my cheddar roasted broccoli and this broccoli cheddar quiche for proof).

Find the full recipe with measurements below.

How to Make the Best Broccoli Cheddar Soup

Tip 1: Use the broccoli stalks. In this broccoli soup, you’ll use both the stalks and the florets of the broccoli. You’ll cook onions and whole garlic cloves in butter or olive oil until soft and sweet. Then, stir in the diced potatoes and broccoli stalks. Add your broth and simmer. The potato and broccoli stalks become the base of this creamy soup.

Tip 2: Save some florets for the end. When the potato and stalks are tender, you’ll add half of the broccoli florets. Then, when they are tender, blend them into the soup so everything is super creamy and thick. As a last step, add the remaining broccoli florets and cook until they are bright green and tender. This way, the base of the soup is green and creamy, and you still get a few small bites of broccoli.

Tip 3: Add cheese and cream. Stir in lots of grated sharp cheddar cheese and, if you want it extra creamy and luxurious, a bit of cream. This is a good one!

More Creamy Soups

More Broccoli Recipes

If you have some broccoli leftover, I highly recommend making our easy sautéed broccoli, broccoli salad with bacon, or this incredible broccoli slaw.

Easy Broccoli Cheddar Soup

PREP
15 mins
COOK
35 mins
TOTAL
50 mins

This broccoli cheddar soup recipe is packed with broccoli and is extra cheesy. It is made without flour and butter and gets its thick, creamy base from a potato! When shopping for this soup, look for broccoli sold with long stalks. We chop the stalks up and cook them with the potato. After a quick blend, the stalks and potato turn into a delicious, creamy soup.

6 Servings

Watch Us Make the Recipe

You Will Need

1 large onion, finely chopped

4 medium garlic cloves, peeled and smashed

2 tablespoons unsalted butter or olive oil

2 pounds broccoli with stalks

3/4 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/8 to 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

1 teaspoon Dijon mustard

1 medium-to-large potato, peeled and chopped

1 bay leaf

4 cups chicken broth, veggie broth, or water

1/2 cup cream, optional

2 cups grated sharp cheddar cheese, 8 ounces (226g)

Thinly sliced chives, for serving, optional

Fish sauce, optional

Directions

1Slice the florets from the stalks. Set the broccoli stalks aside and cut the florets into small bite-size pieces (watch our video for reference). Throw the florets into a bowl and set them aside for later.

2Grab the broccoli stalks, cut about 1 inch from the bottom of each stalk, and discard it. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces.

3Melt the butter in a large pot like a Dutch oven over medium heat. When it has melted, toss in the onion and garlic cloves. Cook, occasionally stirring, until the onions are soft and smell sweet, about 5 minutes.

4Add the chopped broccoli stalks, potato, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard, and red pepper flakes (if using). Cook for two minutes, then add the bay leaf and four cups of broth or water.

5Bring the soup to a boil, then reduce to a low simmer. Cook, at a low simmer, until the broccoli and potatoes are tender, about 15 minutes.

6Stir in half of the broccoli florets to the soup, cover with a lid, and cook until they turn bright green and are tender, 3 to 5 minutes. Adding the florets in this step ensures that our soup stays green.

7Turn off the heat, remove the bay leaf, and blend the soup until smooth with an immersion blender. You can also use a blender, but be careful to blend the soup in batches, do not fill more than halfway, and hold the lid down firmly as you blend. Hot liquids can cause steam to build up in the blender, and the top can pop off.

8Place the pot back onto the burner and heat over medium heat. Stir in the remaining broccoli florets, cover the pot again, and cook until they turn bright green and are tender, 3 to 5 minutes.

9Stir in the cream and cheese. When the cheese melts into the soup, taste it, and then adjust with additional salt and pepper. For a pop of flavor, add a few dashes of fish sauce. Serve with chives scattered on top.

Adam and Joanne’s Tips

Storing: Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. Freezing is an option, but it risks the soup separating. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, stirring frequently. If the soup does separate, a quick blend can restore its smoothness.
No stalks: If you cannot find broccoli with the stalks/stem still attached, use 2 pounds of broccoli florets.
Make the soup more green: For an even more vibrant green color, just before you plan to blend the soup, add a couple of handfuls of baby spinach leaves and allow them to wilt into the soup slightly (30 to 45 seconds).
Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this broccoli cheddar soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
295
/
Total Fat
19.2g
/
Saturated Fat
11g
/
Cholesterol
54.7mg
/
Sodium
627.3mg
/
Carbohydrate
19.3g
/
Dietary Fiber
5.1g
/
Total Sugars
5g
/
Protein
14.4g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us