Low Carb Chicken Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This recipe is for 6 slices of low carb bread, I like Best Low Carb Bread (Bread Machine) to use in this. This needs to chill overnight. Ingredients:
2 tablespoons butter |
low-carb bread (about 6, crusts removed) |
2 cups chopped cooked chicken |
1/2 cup chopped celery |
4 ounces mushrooms, drained |
1/2 cup finely chopped onion |
1 cup heavy cream |
1/2 cup hellmann's mayonnaise (or any no carb mayo) |
2 eggs, beaten |
10 ounces cream of mushroom soup |
1 cup shredded cheddar cheese |
Directions:
1. Butter both sides of bread. Place 3 slices in a 9x13 baking dish.
2. Layer with chicken, celery, mushrooms and onion; top with remaining 3 slices bread.
3. Combine cream, mayonaise and eggs in bowl; mix well. Pour over top and chill covered in refrigerator overnight.
4. Spoon soup over top; sprinkle with cheese.
5. Bake at 350 for 30-45 minutes or until bubbly.
|
|