THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, April 22, 2017

CREAMY CHICKEN, PEPPERS, ONION AND SAUSAGE CASSEROLE







CREAMY CHICKEN, PEPPERS, ONION AND SAUSAGE CASSEROLE

The addition of sausage is what takes the flavors over the top for this casserole. Use your favorite sausage in this recipe.  The pork rind dust stands in for bread crumbs.  However, you can make breadcrumbs from this microwave bread (use the plain version).  Or you can use this topping.

2 tbsp olive oil, OR butter (30 mL)
1 cup chopped onion (250 mL)
2 cups chopped peppers (500 mL)
11/lbs cooked chicken, diced (0.68 kg)
8 oz Italian sausage, cooked and  (250 g)
  sliced
Creamy Sauce:
8 oz regular cream cheese (250 mL)
1 cup whipping cream (250 mL)
1/cup water (60 mL)
2 tsp crushed garlic (10 mL)
1/cup mayonnaise (60 mL)
Topping:
1/cup pork rind dust, OR  (125 mL)
  see alternatives below the heading
1 tbsp butter, melted (15 mL) 

Preheat oven to 400°F (200°C).

In large frying pan, over medium heat in light olive oil or butter, cook onions until softening.  Add peppers and garlic, cooking until the peppers are soft.

In large bowl, combine vegetables, chicken and sausage.

Creamy Sauce:  In frying pan, over medium heat, combine cream cheese (broken up into pieces), whipping cream, water and garlic.  Stir until mixed well and close to boiling or boiling.  Stir in mayonnaise. 

Add creamy sauce to vegetables and meat; stir to combine well.  Turn out into a 2-qt (2 L) casserole dish. Sprinkle topping evenly over the casserole. Bake 20 minutes.

Topping:  In small bowl combine pork rind dust and melted butter.

Yield:  8 servings
1 serving
461.4 calories
29.6 g protein
34.9 g fat
0.9 g fiber
6.1 g net carbs

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


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