Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole

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.
• 6 cups bite-sized broccoli pieces
• 1 cup mayo
• 1 cup sour cream
• 1 T lemon juice
• 2 tsp. sweet curry powder
• 1 tsp. hot curry powder
• 3 cups grated Three Cheese Blend
• 1/4 cup finely grated Parmesan cheese
• salt and fresh-ground black pepper to taste

Directions

1. Heat the oven to 375F/190C, and coat a 9" x 13" glass or crockery casserole dish with non-stick spray. Clean up the chicken breasts as needed, then slice each one lengthwise into 3 or 4 strips. Place the chicken in a saucepan, pour in enough water or chicken stock to sit about an inch above it, stir in the poultry seasoning and dried thyme, and bring it just to a gentle boil. The moment it begins boiling, lower the burner as far as it will go and cook for 12-15 minutes, until the chicken feels firm. Pour the chicken into a colander set in the sink. Once it is comfortable to handle, pull the strips into bite-sized shreds with 2 forks. If you are using leftover rotisserie chicken, substitute 4-5 cups of shredded rotisserie chicken and skip cooking the chicken.
2. As the chicken is cooking, chop the broccoli until you have 6 cups of bite-sized pieces. Transfer the broccoli to a large glass bowl or a large 8-cup glass measuring cup, cover it with cling-wrap, and microwave on high for about 1 to 1 1/2 minutes. The broccoli should still have plenty of snap, since it will soften more in the oven. If it looks damp, tip it into a colander to drain. Steaming the broccoli is fine too, as long as it is well drained before it goes into the casserole.
3. In a small mixing bowl or 4 cup glass measuring cup, whisk the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder until smooth. If curry is your thing, taste the sauce now and decide whether you want the flavor a little stronger. Stir in 1 1/2 cups of the grated cheese blend along with the Parmesan.
4. Add the shredded chicken and the barely cooked broccoli to the prepared casserole dish, then stir gently so everything is spread throughout the dish. Spoon the creamy cheese mixture over the top and smooth it with a rubber scraper. Scatter the remaining 1 1/2 cups grated cheese over the casserole.
5. Bake the casserole without a cover for 35-40 minutes, until it is hot and bubbling and the cheese on top has browned nicely. Serve hot.