Low-Carb Chicken Cheddar Casserole

My internet searching left me lacking this week, so I just made something up:

  • “Rice” one small head of cauliflower. Place in greased 9 x 13 casserole dish.
  • Add 1-2 cups of rotisserie chicken on top of cauliflower.cheesy chicken
  • Saute in olive oil…
    • One small white onion, chopped
    • One bulb of garlic, crushed
    • 8 oz. sliced mushrooms
    • One bunch of cut asparagus
    • Pour on top of chicken.
  • In small sauce pan, heat one pint of heavy whipping cream (promise me not to look at the fat content, just the carbs!).
    • Once steaming, add 8 oz. extra sharp cheddar
    • Simmer until thickened, stirring frequently.
    • Salt, pepper, etc. to taste.
    • Pour over veggies and chicken.
  • Bake at 375* for 30 minutes.

This was totally satisfying, but pretty runny. Next time, I won’t be so lazy and I will use butter/flour to make a roux before making the cheese sauce. Other than that, I will be a happy camper at lunch all week!


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