Friday, August 15, 2014

CHEESY CHICKEN SAUSAGE BAKE

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! :)



CHEESY CHICKEN SAUSAGE BAKE
 This could be a casual 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.  I love making casseroles as it means I don't have to cook for a day or two.  That's always a bonus!

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 2, OR Keto Bake Mix (175 mL)
  OR simply ground almonds
1/cup Parmesan cheese (kind in a can) (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 (Nowadays I put the topping in a glass pie dish and bake it alongside the casserole - check after 30 minutes - this ensures a crispy topping each time...break it up when cool enough and sprinkle on the baked casserole).  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 2, OR alternative, Parmesan cheese and melted butter.  

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




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