CHICKEN MUSHROOM CASSEROLE
An easy, tasty supper casserole. Start with a bought roast chicken and what could be simpler? I have made this recipe dozens of times. You can serve it with a salad, over cauli-rice or wild rice or cooked quinoa (or mix these with cauli-rice for a more substantial "rice") if you are in maintenance. This recipe comes from South Africa.
12 oz fresh mushrooms (340 g)
1 tbsp butter (15 mL)
Curry Sauce:
1 cup whipping cream (250 mL)
6 tbsp bought low-carb ketchup, (90 mL)
OR Splenda Ketchup, page 89,
Splendid Low-Carbing
1/4 cup olive oil (50 mL)
2 tbsp white vinegar (25 mL)
1 tsp curry powder (5 mL)
1 tsp dry mustard (5 mL)
1 tsp SPLENDA® Granular (5 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
Topping:
1/4 cup sliced almonds, toasted (50 mL)
1 tbsp butter (15 mL)
Debone chicken and cut into bite-size pieces. Place in 9 x 13-inch (23 x 33 cm) glass baking dish. In large frying pan, fry mushrooms in butter until softened. Layer over chicken.
Curry Sauce: In medium bowl, whisk together whipping cream, low-carb ketchup, olive oil, white vinegar, curry powder, dry mustard, SPLENDA® Granular, salt and pepper.
Pour sauce over chicken and mushroom layers.
Topping: Sprinkle almonds over casserole and dot with butter.
Bake in 350°F (180°C) oven 30 minutes.
Yield: 8
servings
1 serving
342.7 calories
30.1 g protein
26.9 g fat
3.9 g carbs
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