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)

Topping :
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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