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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!
LAYERED CHICKEN AND SPINACH CASSEROLE
1 pound chicken breast
salt and pepper -- as you like
italian seasoning -- (all seasonings just sprinkled on over chicken to taste)
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)
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.
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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