Tasty recipe to have on hand for times when leftover chicken or turkey in the refrigerator looks so uninviting – turn boring into interesting! Or, deliberately make this recipe using one roasted chicken.
1 onion, peeled and chopped
1 1/4 cups cooked green beans, (300 mL)
(about 1-inch (2.5 cm) lengths) - or use canned
Sauce:
3/4 cup sour cream (175 mL)
1/2 cup mayonnaise (125 mL)
1/4 cup canned jalapenos, chopped (50 mL)
2 tbsp water (25 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 tsp seasoning salt (5 mL)
1 tsp dried parsley (5 mL)
1/2 tsp Worcestershire sauce (2 mL)
1/4 tsp No Salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Topping:
1/2 cup grated Montery Jack cheese (125 mL)
1/3 cup Gluten-free Bake Mix 2 (75 mL)
3 tbsp butter, melted (45 mL)
In large bowl, combine chicken or turkey. In frying pan, fry onion until soft and translucent. Add to chicken (or turkey) along with cooked green beans.
Sauce: In medium bowl, combine sour cream, mayonnaise, jalapenos, water, sweetener, seasoning salt, parsley, Worcestershire sauce, No Salt and white pepper. Stir sauce into poultry mixture and spread in a 9 x 13-inch (23 x 33 cm) glass baking dish. Bake in 350°F (180°C) oven 30 minutes, or until bubbling hot. Sprinkle with topping.
Topping: In small bowl, combine cheese, Gluten-Free Bake Mix 2 and butter. Press mixture into glass pie dish and bake alongside casserole until golden brown. Allow to cool slightly and break up with a fork into little clumps to sprinkle over the baked casserole.
421.2 calories, 28.7 g protein; 30.3 g fat; 6.4 g carbs