Tuesday, May 8, 2012
Chicken and "Rice" Casserole
CHICKEN AND "RICE CASSEROLE"
3 pounds whole chicken -- roasted, de-boned, and cut up
1 pound cauliflower -- shredded into "rice"
14 1/2 ounces French-style green beans -- (drained)
8 ounces fresh mushrooms -- chopped
1 tablespoon minced garlic
1/2 cup celery -- chopped (optional--trace of carbs per serving)
1/2 cup onion -- chopped (optional--1 g carb per serving)
Salt and pepper -- to taste
15 ounces Gia Russa Alfredo Sauce -- (1 jar)
1/4 cup butter
1 cup low carb bread crumbs -- (carb count not included--will depend on the bread you use)
1/2 cup Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Preheat oven to 375 F. In 9 x 13-inch baking pan, sprayed with non-stick cooking spray, add chicken, cauliflower rice, green beans, mushrooms, garlic, celery (if using), onion (if using), salt and pepper, and mix together. Add alfredo sauce and stir in.
Topping: In large frying pan, melt butter. Add bread crumbs, Parmesan cheese, onion powder, garlic powder, and Italian seasoning. Stir and cook over medium high heat just until lightly toasted. Spread out on top of casserole.
Bake 30 to 40 minutes or until bubbly and top is lightly browned.
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8 Servings/Per Serving: 540 Calories; 42g Fat (70.0% calories from fat); 29g Protein; 12g Carbohydrate; 2g Dietary Fiber