CHICKEN CREPE CASSEROLE
This tasty casserole is made with my
Crepes from Low-Carbing Among Friends, Volume 1, page 26. This was so tasty that I even enjoyed one cold the next day. It's a bit fiddly to make, but I'll definitely make it again as I often make crepes anyway. I'm not fond of ground almonds in crepes, so you won't find it in my crepe recipe. These crepes taste like the real thing. These are a bigger version of the ones I normally make. They worked well.
Double Crepe Recipe (in this link it is already doubled), page 26,
Low-Carbing Among Friends, Volume 1 (if you find the crepes are too thick (depends on the whey protein, I imagine, you can reduce the oat flour by 1 tbsp or add more milk)
{bigger crepes using scant 1/3 cup (75
mL)} Okay, please note, these days I leave the whey protein powder right out of the original crepe recipe! It is not necessary. You can even reduce the butter without problems.
Filling:
21/2 cups cooked, diced chicken (750 mL)
2/3 cup
Condensed Cream of (150 mL)
Mushroom Soup (see recipe below)
3 tbsp
mayonnaise (45 mL)
2 tbsp
grated onion, optional (30 mL)
2 tsp
lemon juice (10 mL)
1 tsp
curry powder (5 mL)
Salt and
pepper, to taste
Topping:
11/2 cups grated Cheddar cheese (375 mL)
3 tbsp
heavy cream (45 mL)
Crepes: Prepare crepes on page 26, Low-Carbing Among Friends, volume-1. Into medium-sized, nonstick frying pan, pour a
scant 1/3-cupful
(75 mL) of pancake batter. Cook until
possible to flip easily. Cook other side
very briefly. Repeat to make 10 crepes, each
about 7 inches (18 cm) in diameter. You’ll
only need 8 crepes for this recipe.
Filling: In medium bowl, combine chicken, Condensed
Cream of Mushroom Soup (recipe below), mayonnaise, onion (if using), lemon juice and
curry powder. Stir to combine well. Add salt and pepper to taste and mix in well.
Assembly: Divide filling into 8 even portions and place
one portion down center of a crepe. Fold
crepe over filling from either side and roll up. Place assembled crepes in shallow casserole
dish.
Topping: Sprinkle crepes with Cheddar cheese and pour
heavy cream over all. Bake in 350°F (180°C) oven 25 minutes with cover on. Remove cover and bake 5 minutes more, or until
hot.
Yield: 8 filled crepes
1 filled crepe
402.3
calories
24.7
g protein
30.1
g fat
6.8
g carbs
CONDENSED CREAM OF mushroom SOUP
This is a handy soup for recipes instead of
the commercial varieties, which often have MSG in them. In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.
NOTE: Please use the condensed version in recipes...i.e. don't thin it out with water first! I thought that was obvious, but some people actually questioned me on that one. If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. LOL Same with this recipe. Also if using in recipes, skip the xanthan gum.
NOTE: Please use the condensed version in recipes...i.e. don't thin it out with water first! I thought that was obvious, but some people actually questioned me on that one. If you buy a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes? Nope. LOL Same with this recipe. Also if using in recipes, skip the xanthan gum.
4 oz cream
cheese (125 g)
1/2 cup heavy cream (125 mL)
2 tbsp
water (30 mL)
1 tbsp
olive oil (15 mL)
2 tsp
onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium
1 tsp
cornstarch, OR (5 mL)
Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white
pepper (0.5 mL)
3/4 cup canned mushrooms,
drained (175 mL)
In
food processor or blender, process cream cheese, heavy cream, water, olive oil,
cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid
sweetener until smooth. Add mushrooms and
process, just until finely chopped.
To serve: In saucepan,
add water cup-for-cup for condensed cream of mushroom soup. Heat until boiling. Serve.
The 3/4 cup (175 mL) serving of soup
is actually 11/2 cups (375 mL) when the equivalent
amount of water is added.
Yield: 2 servings
3/4 cup (175 mL) per serving
441.2 calories
7.5
g protein
43.8 g fat
5.9
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: