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Friday, August 15, 2014


Halved chicken breasts with sausage on top

Muenster cheese laid over top of the sausage

Mushroom soup poured evenly over casserole and topped with crispy bacon and parsley

Sprinkled with "Bread" Crumb Topping

Fully baked and out of the oven!  Now it was 5 pm and getting dark due to stormy weather!

On the dinner plate and ready to enjoy! :)

 This could be a company casserole.  It’s that delicious.  I served it with long green beans and I think it would be great with sweet mustard peppers and mushrooms as well.  It is great mixing salty and sweet, I find.  Even just a few banana slices would add that bit of sweetness, which is what I did.  If you are looking to reduce the saltiness a little, skip the seasoning salt on the chicken.  The mushroom soup is plenty salty enough.

3.3 lbs chicken breasts, (1.5 kg)
  sliced in half longitudinally
Seasoning salt, to taste
Black pepper, to taste
4 sausages, your favorite (12 oz; 340 g)
6 oz Muenster cheese slices (170 g)
Condensed Cream of Mushroom Soup (don't dilute it, leave out xanthan gum)
1/cup sour cream (125 mL)
1/cup mayonnaise (60 mL)
5 slices bacon, cooked crisp and crumbled
1/cup chopped flat-leaf parsley (60 mL)
Crumb Topping:
3/cup Gluten-Free Bake Mix 3, OR (175 mL)
  “Bread” Crumbs, OR simply almond flour
1/cup Parmesan cheese (60 mL)
2 tbsp butter, melted (30 mL)

Preheat oven to 350°F (180°C). 

Slice chicken breasts in half and line a 9 x 13-inch (23 x 33 cm) glass baking dish.  Move the breasts over a bit to fit them all in, lining them horizonally all along the sides as well as vertically in the center.  Sprinkle chicken breasts lightly with seasoning salt and black pepper.  Slice sausages into rings and place evenly over the top of the chicken.  Layer with Muenster cheese slices.

Prepare Condensed Cream of Mushroom soup (don’t add the water to thin the soup).  Stir in sour cream and mayonnaise.  Spread over top of the casserole to cover completely.  Sprinkle bacon bits and parsley over top of soup mixture.  Now sprinkle the Crumb Topping over top of everything.  Bake covered with foil 45 minutes.  Remove foil and bake another 20 minutes, or until chicken casserole is bubbly and hot and the chicken is white throughout.

Crumb Topping:  In small bowl, combine Gluten-Free Bake Mix 3,  OR “Bread” Crumbs, Parmesan cheese and melted butter.  

Yield:  8 servings
1 serving
651.7 calories
62.3 g protein
40.9 g fat
0.1 g fiber
4.9 g net carbs 

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

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