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Saturday, November 12, 2016

CAULI TOT CHICKEN AND BACON CASSEROLE

Out of the oven, hot bubbly and ready to eat!

The vegetables in the 9 x 13-inch glass casserole dish.

Add the chicken and toss.

Tender cooked cauliflower florets (cauli tots) on top, covered with cheese and bacon bits.


CAULI TOT CHICKEN AND BACON CASSEROLE

This casserole was absolutely delicious and creamy-good!  My husband and I loved it.  I love mixing Swiss and Mozzarella cheeses.  On its own Swiss cheese can be a little much for many people, but combined like this the flavor is awesome.  Do not season the cooked cauliflower florets that go on top…the cheese will add enough flavoring. Lovely amounts of vitamin K with the added parsley – good for strong bones!

4 cups chopped cooked chicken (1 L)
2 tbsp olive oil (30 mL)
1 lb mushrooms, sliced (0.45 kg)
1 cup chopped onion (250 mL)
Seasoning salt, to taste
Black pepper, to taste
1 cup finely chopped fresh parsley (250 mL)
1 lb cauliflower florets (0.45 kg)
3 slices bacon, cooked crispy and chopped
Creamy Sauce:
8 oz spreadable cream cheese (250 g)
1 cup whipping cream, OR (250 mL)
  almond milk for calorie-consciousness
2 tbsp olive oil (30 mL)
2 tsp onion salt (10 mL)
1/tsp white pepper (1 mL)
1 cup grated Swiss cheese (250 mL)
1 cup grated Mozzarella cheese (250 mL)
Paprika sprinkle

Preheat oven to 350°F (180°C).

Set chicken aside.  In large frying pan, over medium heat and in olive oil, cook mushrooms and onion, until soft, sprinkling with seasoning salt and black pepper, to taste.  In large pot of boiling water, cook cauliflower florets until tender.

Creamy Sauce:  In saucepan, over medium heat, combine spreadable cream cheese, whipping cream, OR almond milk, olive oil, onion salt and white pepper.  Whisk until smooth.

In 9 x 13-inch (23 x 33 cm) casserole dish, place mushrooms, onions and parsley.  Top with chicken and toss.  Pour Creamy Sauce over all.  Sprinkle casserole evenly with Swiss cheese and then the Mozzarella cheese.  Sprinkle with paprika if, desired.  Cover with foil.  Bake 30 minutes, uncover, sprinkle with paprika, if desired and bake another 10 minutes.  Place under the broiler (mine is broken) for a minute or two to brown the top a bit.

Helpful Hints:  Make sure there are no hard stalks with the parsley.  You can leave the parsley out, if desired.

Yield:  9 servings
1 serving/cream/alm. milk
433.1/360.6 calories
33.0/32.7 g protein
29.5/21.3 g fat
1.9/1.9 g fiber
7.7/8.0 g net carbs 

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

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