For a lower carb version of this dish, replace the pasta with an additional cup of chopped broccoli.

Serves 4


For the “Copycat” Condensed Cream of Chicken Soup

3 tablespoons butter

¼ cup flour

1 cup chicken broth or stock

1/2 cup milk

¼ tsp onion powder

¼ tsp freshly-ground black pepper

1/4 teaspoon celery salt

For the Casserole

3 cups chopped, warm rotisserie chicken (skin removed, obvs)

1 ten-ounce bag of steamed broccoli cuts, prepared according to package instructions

1 10.5-ounce can of cream of chicken soup

1 cup mini pasta shells

½ cup mayonnaise

2-4 tablespoons curry powder, (to taste)

1 tablespoon dried onion flakes

1 ½ cups finely shredded sharp cheddar cheese


Make the roux. Melt butter in a large saucepan over medium-low heat. Whisk in the flour. Continue whisking constantly for 3-5 minutes or until well combined and slightly puffy. Remove saucepan from the heat and let cool for 2 minutes.

Pour in the chicken broth and whisk until well combined. 

Return the the stove over medium heat. Add the milk and spices and continue to whisk for 2-5 minutes or until it thickens and starts to boil. Remove from heat and set aside. 

Prepare the pasta shells according to package directions. Drain and set aside.

Preheat the oven to 350F degrees. Mix together all of the ingredients, except for the cheese in a large bowl. Spoon the mixture into four 7-ounce ramekins, then place them on a baking sheet. Top each ramekin with an equal portion of cheese and bake for 30 minutes.

NOTE: I used Le Creuset 7-ounce ramekins