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Chicken & Bacon Casserole
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1 16 oz pkg frozen Cauliflower thawed & diced
1 12 Oz package bacon
4 green onions chopped with tops
1 13 Oz can chicken
1-1/2 cups heavy cream
3/4 cup grated Parmesan cheese
3 tbls butter
1/2 tsp garlic salt
3/4 tsp ground nutmeg
Dice cauliflower into "hash brown" sized pieces and set aside. Cut bacon crossways in 1/2 inch pieces; sauté until almost crisp. Add onion and continue simmering a few minutes. Add chicken. Heat through. Place in a bowl with a slotted spoon reserving a tablespoon of the bacon drippings in the skillet.
Add cream to bacon drippings and simmer slowly a few minutes. Cream will thicken slightly. Do not allow to boil. Add parmesan cheese and garlic salt and stir until well blended. Add chicken - bacon mixture back to pan. Add butter and stir until well blended. Add cauliflower, tossing until well coated with sauce. Scatter nutmeg over dish, turn off heat and cover for five minutes or so to blend flavors.
Serves six at about 5 carbs per serving.
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