Post by lynn on Jun 10, 2006 12:57:00 GMT 10
Low Carb
ALICE SPRINGS CHICKEN CASSEROLE
8 boneless skinless chicken breasts
stock or water for cooking chicken
1/4 tsp. each sage, thyme, and onion powder (for cooking chicken)
1 pound sliced mushrooms
(or more would be even better)
8 oz Canadian Bacon, diced
1 bottle (16 oz.) Alfredo sauce (I used Classico)
3/4 - 1 cup grated mozarella cheese
1/2 cup grated low-fat sharp cheddar
1 cup chicken stock
1 T flour
Preheat oven to 375. Spray rectangular casserole dish with non-stick spray. Cook chicken breasts in stock (water with chicken soup base would be fine for this) seasoned with thyme, sage and onion powder until chicken is cooked through, about 20 minutes. Let chicken cool, then pull apart into bite sized pieces and layer in bottom of casserole dish.
Saute mushrooms in a little olive oil until all water has been released, then layer mushrooms on top of chicken. In same frying pan, saute Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer Canadian Bacon on top of mushrooms.
Put chicken stock into saucepan and boil to reduce by 1/3. Mix flour with 2 T cold water, then wisk into chicken stock and cook 5 minutes, or until slightly thickened. Wisk in Alfredo Sauce, and heat through, then pour sauce over the chicken mixture in casserole dish , letting sauce run down to bottom of pan. Cover with foil and bake about 20 minutes. Uncover, sprinkle with cheese and bake another 10-20 minutes, until cheese is melted and slighty browned and casserole is bubbly. Enjoy.
ALICE SPRINGS CHICKEN CASSEROLE
8 boneless skinless chicken breasts
stock or water for cooking chicken
1/4 tsp. each sage, thyme, and onion powder (for cooking chicken)
1 pound sliced mushrooms
(or more would be even better)
8 oz Canadian Bacon, diced
1 bottle (16 oz.) Alfredo sauce (I used Classico)
3/4 - 1 cup grated mozarella cheese
1/2 cup grated low-fat sharp cheddar
1 cup chicken stock
1 T flour
Preheat oven to 375. Spray rectangular casserole dish with non-stick spray. Cook chicken breasts in stock (water with chicken soup base would be fine for this) seasoned with thyme, sage and onion powder until chicken is cooked through, about 20 minutes. Let chicken cool, then pull apart into bite sized pieces and layer in bottom of casserole dish.
Saute mushrooms in a little olive oil until all water has been released, then layer mushrooms on top of chicken. In same frying pan, saute Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer Canadian Bacon on top of mushrooms.
Put chicken stock into saucepan and boil to reduce by 1/3. Mix flour with 2 T cold water, then wisk into chicken stock and cook 5 minutes, or until slightly thickened. Wisk in Alfredo Sauce, and heat through, then pour sauce over the chicken mixture in casserole dish , letting sauce run down to bottom of pan. Cover with foil and bake about 20 minutes. Uncover, sprinkle with cheese and bake another 10-20 minutes, until cheese is melted and slighty browned and casserole is bubbly. Enjoy.
