Friday, May 30, 2014



After our very very long winter, we are now having a very hot end of May.  I think we hit 90 today.  So I don't like to do anything in the stove or oven.  I decided to do a microwave dish.  This was contrived from my Microwave Spinach Lasagna recipe as sort of a chicken version.  It's not exactly a chicken lasagna though. You could make it with alfredo sauce if you don't want to make my sauce. But I made a chicken cream sauce. My hubby does not like cream cheese in sauces and he doesn't like alfredo sauce. So if you want it to be a chicken alfredo and spinach lasagna, without the noodles, just use a 16 oz jar of alfredo sauce. Either way, I think it's a keeper!

I did not bake this in the oven. I used my microwave so the instructions are for microwave.  If you prefer the oven, I would guess 350F for 30 to 40 minutes, as most casseroles.


1 pound  chicken breast
   salt and pepper -- as you like
   garlic powder
   onion powder
   italian seasoning -- (all seasonings just sprinkled on over chicken to taste)
                        Cream Sauce
 1/4 cup  butter
2 tablespoons  arrowroot powder
1 teaspoon  chicken bouillon -- or chicken soup base such as "Better Than Bouillon"(gluten free, no msg)
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
1 cup  chicken broth
3/4 cup  unsweetened almond milk (original)
                      Spinach-ricotta layer
1 cup  frozen spinach -- thawed, all water squeezed out
1 cup  ricotta cheese
1 large  egg
1/4 cup  low carb *bread crumbs -- (if you have them, or almond meal and parmesan toasted in a pan to make crumbs)
1/4 tablespoon  red pepper flakes

1 cup  mozzarella cheese
1/4 cup  parmesan cheese

Place chicken in crockpot and sprinkle with salt and pepper, garlic powder, onion powder, and Italian seasoning.  Cook on high for 2 1/2 to 3 hours.  Remove and chop into cubes. Save the broth for the cream sauce. I came out with a cup of broth without adding any water to the chicken.

Cream Sauce: In medium saucepan, add butter, arrowroot powder, chicken bouillon, onion powder, and garlic powder.  Bring to a boil, stirring all the while until very bubbly.  VERY SLOWLY, add the chicken broth and almond milk stirring constantly.  Let it come again to a boil, and lower heat and stir for 1 minute.  Add to chicken and mix together.

Spinach-Ricotta layer: In a medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.

Spray 9 x 9-inch baking dish with non-stick cooking spray.  Layer 1/2 of the meat sauce.  Top with the Spinach-Ricotta mixture.  Sprinkle Mozzerella cheese on top.  Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.

Place in microwave and cook on high for 3 minutes, then cook 15 to 18 min. power level "50".  Let sit for about 5 minutes after removing.

                                    - - - - - - - - - - - - - - - - - - -

6 Servings/Per Serving: 358 Calories; 26g Fat (64.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 476mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : *Bread crumbs are not listed in nutrition info, because it will depend on what kind of bread you use, or if you use a substitute


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