Friday, June 15, 2018



A simple dish, quick to prepare using rotisserie chicken.  Great for busy weeknight suppers!  Adding bacon and cheese which goes so well with mushrooms, in any case, makes this a tasty meal you’ll make again.

5 slices bacon
1 onion, chopped
1 tsp crushed garlic (5 mL)
21/2 cups diced, cooked chicken (625 mL)
Seasoning salt, to taste
Black pepper, to taste
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
1/4 cup whipping cream (60 mL)
1/2 cup grated Mozzarella cheese (125 mL)
1/2 cup grated Cheddar cheese (125 mL)

In large, nonstick frying pan, cook bacon over medium heat until crispy.  Reserve bacon fat. Remove bacon and when cool cut into little pieces.  Leave some bacon fat in pan and add onion and garlic.  Stir fry until onion is turning brown and is very tender.  Add some bacon fat and chicken.  Sprinkle with seasoning salt and black pepper, to taste.  Cook briefly, stirring chicken occasionally.  Remove and set aside.

In same frying pan, cook mushrooms in some bacon fat over medium heat until turning golden.  Add whipping cream.  Add chicken mixture back to pan, stirring gently to combine.  Cover with Mozzarella and Cheddar cheeses.  Sprinkle with bacon bits.  Allow cheeses to melt and serve.

Yield:  4 servings
1 serving
382.7 calories
42.9 g protein
19.4 g fat
1.9 g fiber
7.0 g net carbs

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