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.

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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.)

1. 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.)
2. 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.)
3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
4. Then mix in the grated cheese and Parmesan.
5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
6. 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.
7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
9. 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!

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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Our bean dip recipe combines refried beans, sour cream, the perfect blend of spices, and melty shredded cheese. It’s hot, bubbly, cheesy, and really delicious!

Serve this easy bean dip with tortilla chips, toasted bread, or veggies! It’s basically my new go-to party appetizer (well, this and our infamous onion dip). It’s excellent with homemade refried beans, but you can absolutely use canned for ease.

This is perfect with chips, especially homemade tortilla chips. It never lasts long.

Key Ingredients

• Refried Beans: Canned works perfectly fine, but I love making our refried beans from scratch when I have the time.
• Onion, Garlic, and Spices: You’ll cook these in a bit of oil before adding our spices. We combine chili powder (I love ancho chili powder or homemade chili powder), cumin, smoked paprika, and coriander.
• Salsa: Use your favorite store-bought salsa or make your own. I love this roasted tomato salsa or this quicker restaurant-style salsa.
• Green Chiles: I use canned green chiles in quite a few of our recipes and love them! They are sold in small (4-ounce) cans near salsas and hot sauce. When buying them, look for either “mild” or “hot” on the can and choose whichever you prefer based on how spicy you want the dip. Other recipes where I use them include homemade queso, this white chicken chili, and our weeknight taco soup.
• Cream Cheese and Sour Cream: These make our dip extra creamy. I love full-fat versions of each for the best flavor. To make this dip vegan, you can substitute your favorite dairy-free versions.
• Melty Cheese: This dip has two layers of melted cheese (on top and in the middle), so when you dig in with a tortilla chip, you are guaranteed to get some cheese. Use something that melts well, like cheddar, Monterey Jack, or my favorite, Oaxaca melting cheese, which I buy in a local Mexican grocery store.

Find the full recipe with measurements below.

How to Make Our Cheesy Bean Dip

Tip 1: Cook the onions with spices. You want your onions to turn soft and sweet, so cook them in a bit of oil wth the garlic. When they smell sweet, stir in the dried spices and let them toast in the pan to really bring out their flavor.

Tip 2: Bring everything together. Once your onions are ready, you’ll stir them with the other dip ingredients (refried beans, salsa, chilies, cream cheese, and sour cream). It doesn’t look like much, but wow, does it turn out delicious.

Tip 3: Add two layers of cheese. Instead of adding all the shredded cheese to the top of your dip. Spread about half of the bean dip mixture into a baking dish, then cover with cheese, add the remaining dip mixture, and top with more cheese. Layering the cheese like this guarantees a cheesy dip every time you go in for more.

Tip 4: Bake until hot. You are looking at about 25 minutes in the oven. Then you want to serve it hot. If you aren’t quite ready to bake, cover the dip and refrigerate until you are. It can sit in the fridge up to 3 days, and then be baked for serving.

Tip 5: Add some toppings. The dip is lovely as is, but you can make it even better by adding a sprinkle of your favorite fresh toppings like diced avocado, chopped tomatoes, onions, or cilantro.

More Favorite Party Appetizers

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This cheesy tex-mex zucchini skillet is a fantastic way to use zucchini! Quick and easy, it’s packed with flavor and hearty ingredients. So yummy!

Looking for ways to use up that garden zucchini?

This one-skillet zucchini meal is the perfect solution! It’s hearty and healthful, and it comes together fast! Bonus: all.the.cheese.

Tex-Mex Zucchini Skillet Meal

This simple recipe starts with browning lean ground beef (or ground turkey) with onions and garlic, and then adding:

• corn
• beans
• green chiles
• diced tomatoes
• cumin, chili powder, oregano and paprika

All those ingredients get a good, efficient little stir to mix everything together.

And then the star of the show is added! ZUCCHINI.

And lots of it. Four cups to be exact.

The important part here is to dice the zucchini into small pieces (I use this handy food chopper – aff. link). It allows the zucchini to blend in delightfully well with the other ingredients rather than large chunks of zucchini totally stealing the show.

Not only does this make the overall dish just *work* better, but it’s also easier on the potential squash haters in the bunch. I would know. I have 2 1/2 of them.

Al Dente Zucchini

Can I share a potentially shocking opinion?

I don’t think zucchini needs to be cooked very long (or at all). Mushy zucchini is the literal absolute worst. And I’ve found that in savory dishes, I like zucchini pieces (or zucchini noodles) cooked for just a few minutes so they stay a bit al dente.

Sometimes I even leave zucchini noodles uncooked, and they are delicious.

However, you do you when it comes to the zucchini in this recipe. If you like softer zucchini, that’s totally fine. I’ll never know if you decide to cook the guts out of it.

Just promise me you’ll cover it all in a lot of cheese. A.Lot.Of.Cheese.

You can get all fancy and broil the cheese-covered skillet in the oven.

Or you can be lazy like me and cover the skillet with a lid, keep it over low heat, and let it sit there for a couple minutes until the cheese is melty and perfect.

I have several kids who give me serious side-eyes when it comes to squash in any form. I about fell over when my oldest child, who is One of Them, devoured this and declared it “crazy amazing” even knowing it was loaded with zucchini.

Of course the hefty helping of cheese and sour cream on his portion didn’t hurt matters, but he even went back for seconds, and that has never happened with any dish that involves the Z-word.

This zucchini skillet recipe is really adaptable. Play around with the ingredients and see what you come up with!

It’s such a great way to use up the humble, beloved, green, garden veggie. I hope you love it!

One Year Ago: Blueberry Muffin Bread 
Two Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Three Years Ago: Frozen Strawberry Lemonade Pie 
Four Years Ago: One Pot Creamy Tomato Basil Pasta 
Five Years Ago: The Best Zucchini Bread 
Six Years Ago: The Best Chocolate Zucchini Cake 
Seven Years Ago: Triple Chocolate Zucchini Cookies
Eight Years Ago: Frozen Mint Lemonade Slush
Nine Years Ago: Tappan Hill Brownies
Ten Years Ago: Summer Couscous Salad

Cheesy Tex-Mex Zucchini Skillet

Yield: 6 to 8 servings

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

• 1 pound lean ground beef or ground turkey
• ½ cup finely chopped onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen corn kernels
• 1 can (14.5-ounces) diced tomatoes (don’t drain)
• 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
• 1 can (4-ounces) green chiles (mild or spicy), drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoons oregano
• ¼ teaspoon paprika, smoked or sweet
• 4 cups finely chopped zucchini (about 2 medium zucchinis)
• 1 to 2 cups shredded Mexican-blend cheese

Toppings:

• Tortilla or corn chips
• Sour cream
• Fresh, chopped cilantro
• Avocados
• Salsa
• Olives

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• In a large, 12-inch nonstick skillet (it will be very full by the end, so don’t use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.

• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.

• Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).

• Season to taste with additional salt and pepper, if needed.

• Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.

• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 206kcal, Carbohydrates: 18g, Protein: 21g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 44mg, Sodium: 407mg, Fiber: 6g, Sugar: 4g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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By the end of the day, I’m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night. Just layer everything, bake it, and dinner is done.

Alfredo Ravioli Casserole Ingredients

• Alfredo Sauce: Use jarred or homemade.
• Ravioli: Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as well.
• Protein: Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.
• Seasoning: I love adding Italian seasoning for extra herby flavor. You can also add some fresh herbs or use your favorite blend of dried.

How to Make Alfredo Ravioli Casserole

This is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it’s baking, you can make this wedge salad and some garlic bread to go with it!

1. Prep: Preheat the oven to 350°F. Spread ⅓ of the Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
2. Add: Layer half of the frozen ravioli over the sauce.
3. Layer: Add half of the cooked chicken. Sprinkle with half of the Italian seasoning. Drizzle another ⅓ of the Alfredo sauce on top.
4. Repeat & Bake: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.

More Quick & Easy Casseroles

I am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!

Dinner

Baked Pierogi Casserole

50 minutes

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These easy Chicken Fritters are crispy on the outside, tender on the inside, and packed with savory flavor. Made with keto-friendly ingredients, they come together quickly for a delicious low carb meal or appetizer. Perfect for meal prep or dipping in your favorite sauces, these fritters will be a hit with the whole family!

Let me give you a little bit of advice, my friends. Head to your kitchen right now and whip up a batch of these Chicken Fritters. You will be so darn happy that you did! These tasty nuggets are crispy on the outside, tender on the inside, and packed with cheesy goodness.

Make a big batch to serve to friends with some feta dressing or chipotle ranch dressing for dipping. Or keep them all for yourself for quick lunches or high protein snacks. They’re great over salad too!

These keto chicken fritters have been insanely popular from the moment I hit publish. And it’s not hard to see why. They’re made with simple, wholesome ingredients. And the cheddar melts into the fritters as they cook, creating a crispy golden crust and a tender, cheesy interior.

It’s easily one of my most popular keto appetizer recipes. One bite and you’ll be hooked. And if you watch the video and see me doing the happy dance, you might just want to groove along with me!

Ingredient Notes

• Ground chicken: This simplifies the process, as there is no need to chop the chicken or to process it in a food processor.
• Sharp cheddar: I grated a full block of sharp cheddar (Cabot Seriously Sharp!) for these fritters and they were seriously amazing. They had a crispy cheese crust as they came out of the pan that was absolutely delectable. 
• Almond flour: Almond flour or another nut or seed meal will help bind the mixture together. I don’t recommend coconut flour, as it will make the fritters dry and tough. Instead, try using another nut or seed meal, or even ground pork rinds.
• Egg: This is the glue that binds the patty mixture together.
• Seasonings: Garlic, parsley, red pepper flakes, salt and pepper
• Oil and butter for frying

Overview: How to make Chicken Fritters

1. Combine the ingredients: Combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Mix with your hands to make it all nicely uniform.
2. Form the patties: Use about 2 tablespoons of the mixture at a time and form into small patties about 2 ½ to 3 inches across. Place a baking sheet lined with parchment paper and refrigerate one hour.
3. Cook the patties: Heat the oil or butter in a large skillet and add butter. When melted and hot, brown the chicken patties until cooked through.
4. Drain: Place the patties on a paper towel lined plate to drain off any residual oil.

Tips for Success

An hour in the fridge allows the fritters to firm up hold together better when frying. But you can make the patties up to a day in advance of cooking.

Make them any size! I like the small fritters for appetizers and snacks but many readers turn them into full size burgers.

You should get 24 to 26 small patties, and you can cook 8 to 10 at a time in a large skillet, so you will need to work in batches. I recommend scraping out some of the stuck-on cheese between batches, to avoid burning it.

Yes, you can air fry them! Grease the basket well and then brush a little melted butter over the fritters to help them brown. I suggest cooking them at 400ºF for 10 to 12 minutes, flipping them halfway through cooking.

More keto fritter recipes

Chicken Fritters Recipe

Servings: 12 servings

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

These easy Chicken Fritters are crispy on the outside, tender on the inside, and packed with savory flavor. Made with keto-friendly ingredients, they come together quickly for a delicious low carb meal or appetizer. Perfect for meal prep or dipping in your favorite sauces, these fritters will be a hit with the whole family!

• 2 lb (907.18 g) ground chicken
• 8 ounces (226.8 g) Cabot Seriously Sharp, grated
• ½ cup (56 g) almond flour
• 1 large (1) egg
• 3 cloves garlic, minced
• 2 tsp dried parsley
• 1 tsp salt
• 1 tsp pepper
• ½ tsp (0.5 tsp) red pepper flakes
• 3 tbsp olive oil
• 1 ½ tbsp (1.5 tbsp) butter

Cook ModePrevent your screen from going dark

• Line a large baking sheet with parchment or waxed paper.

• In a large mixing bowl, combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Use your hands to mix everything well.

• Using 2 tablespoons at a time, form the mixture into small patties about 2 ½ to 3 inches across. You should get 24 to 26 patties. Place on the prepared baking sheet and refrigerate one hour.

• Set a large skillet over medium heat and add 1 tablespoon of the oil and ½ tablespoon of the butter. Once hot, add 8 to 10 of the chicken patties. Cook about 3 minutes per side, until cooked through (the internal temperature should reach at least 165ºF on an instant read thermometer).

• Place the finished patties on a paper towel lined plate to dry and repeat 2 more times, until all of the patties are cooked. Note: you may want to scrape out some of the baked-on cheese between batches, to avoid burning it.

• Serve warm, with some ranch or bleu cheese dressing for dipping.

Serving: 2fritters | Calories: 235kcal | Carbohydrates: 1.7g | Protein: 19.3g | Fat: 15.6g | Fiber: 0.6g

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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

Ingredients for Marry Me Stuffed Shells

• Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
• Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
• Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

• Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling

1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.

Sauce & Assembly

3. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
4. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
5. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
6. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
7. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
8. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

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