Low Carb Chicken And Broccoli Casserole

• 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

1. Cut chicken breasts into chunks.
2. 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.
3. 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.
4. Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
5. 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.
6. 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!).
7. Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
8. Yum! Hope you enjoy this easy chicken casserole recipe.

chicken breasts, butter, campbells cream, sour cream, mayonnaise, thyme, salt, curry powder, rosemary, sage, shredded monterey jack cheese

Taken from www.food.com/recipe/low-carb-chicken-and-broccoli-casserole-516071 (may not work)