Made this for supper tonight. I had a family favorite recipe that used creamed soups but I didn't want to use the creamed soups so I used alfredo sauce, mayonnaise, and chicken bouillon for the soup replacements. It turned out really good. I hope if you try it you'll enjoy it. the topping is just shredded cheese and Parmesan cheese sprinkled with some thyme, garlic powder, and parsley. It made a nice crisp topping for it. In the original recipe I used herbed stuffing mix mixed with melted butter. I suppose if you want a breaded topping you could make crumbs out of low carb bread added herbs and toss in melted butter. I've done that too, but this way
it's less carbs.
2 cups cooked chicken breast, diced
1 pound broccol florets, chopped
16 ounces alfredo sauce
2 cups fiesta blend shredded cheese
1/2 cup Light Mayonnaise, gluten free
4 ounces can mushrooms,chopped (or fresh mushrooms)
1 tsp chicken flavored Better Than Bouillon
1/2 cup parmesan cheese
Parsley, garlic powder, and thyme sprinkled on top
Microwave or steam broccoli for 5 min. Place chopped chicken in a baking dish. (I used 7" x 11" or 2 quart). Top chicken with broccoli.
In a medium pan, place the alfredo sauce, mayonnaise, mushrooms, bouillon, and 1 cup of shredded cheese. Stir and cook until cheese is melted.
Spread sauce over the broccoli/chicken mixture. Top with 1 cup of shredded cheese and sprinkle the parmesan chees over that.
Bake in a preheated 350 degrees F. oven for 45 to 55 minutes.
- - - - - - - - - - - - - - - - - - -
(8 servings) Per Serving: 346 Calories; 26g Fat (68.6% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber