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Sunday, May 30, 2010


Tasty recipe to have on hand for times when leftover chicken or turkey in the refrigerator looks so uninviting – turn boring into interesting! Or, deliberately make this recipe using one roasted chicken. Click on the photo to see a larger image.

4 cups cooked chicken OR turkey (1 L)
1 onion, peeled and chopped
1 1/4 cups cooked green beans, (300 mL)
(about 1-inch (2.5 cm) lengths)
3/4 cup sour cream (175 mL)
1/2 cup mayonnaise (125 mL)
1/4 cup canned jalapenos, chopped (50 mL)
2 tbsp water (25 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 tsp seasoning salt (5 mL)
1 tsp dried parsley (5 mL)
1/2 tsp Worcestershire sauce (2 mL)
1/4 tsp No Salt (1 mL)
1/8 tsp white pepper (0.5 mL)
1/2 cup grated Montery Jack cheese (125 mL)
1/3 cup Gluten-free Bake Mix, page___ (75 mL)
3 tbsp butter, melted (45 mL)

In large bowl, combine chicken or turkey. In frying pan, fry onion until soft and translucent. Add to chicken (or turkey) along with cooked green beans.

Sauce: In medium bowl, combine sour cream, mayonnaise, jalapenos, water, sweetener, seasoning salt, parsley, Worcestershire sauce, No Salt and white pepper. Stir sauce into poultry mixture and spread in a 9 x 13-inch (23 x 33 cm) glass baking dish. Sprinkle with topping and bake in 350°F (180°C) oven 30 minutes, or until bubbling hot.

Topping: In small bowl, combine cheese, Gluten-Free Bake Mix, page___ and butter.

Nutritional Analysis: 6 large servings: 1 serving
421.2 calories, 28.7 g protein; 30.3 g fat; 6.4 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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DAR said...

Mmmm!!! This looks really yummy!

Great minds are often on the same wave length: I was using up leftover roasted chicken in a new recipe this weekend, too!

Jennifer said...

Hi Dar! So nice to hear from you. I just made another leftover chicken pie - Chicken Parmigiana Pie.

DAR said...

That sounds yummy, too!