INGREDIENTS:

2 cups cooked chicken (sliced or diced) (leftovers)

1 medium head of Broccoli (or *frozen florets, thawed)

1 medium head of cauliflower (or *frozen florets, thawed)

1/3 cup butter

½ cup diced green pepper

1 cup mushrooms, sliced

½ cup red onion, chopped

8 slices cooked crisp bacon, crumbled

2 tsp Xanthan Gum

1/2 cup heavy cream

1/2 cup of Almond milk

1 tsp salt

1 tsp pepper

1 cup mild cheddar cheese, grated

1 cup mozzarella, grated

1 tsp paprika

1 tsp garlic powder

1 tsp of Mrs Dash (Herb Seasoning Salt free)

Parmesan, grated

INSTRUCTIONS:

Preheat the oven to 350*

Large pot put water and bring to a boil

Separate the cauliflower & broccoli into small florets

Cook until just tender, Drain and set aside

*NOTE: If using frozen cauliflower, broccoli just thaw and set aside

In a saucepan melt the butter

Add mushrooms, green pepper, onion and crumbled bacon sauté for about 2-3 minutes

Sprinkle in the Xanthan gum and mix to coat

Slowly stir in the cream, almond milk, until it thickens about 3 minutes

Season with salt, pepper and Mrs Dash

In a Casserole Dish~ put half of the cauliflower, broccoli and ALL the chicken and sprinkle with half of each of the cheeses

Spoon half the veggies with sauce over the cheese

Place the remaining cauliflower and broccoli on top, sprinkle with the rest of the grated cheese and pour the rest of the sauce on top

Sprinkle with paprika, garlic powder and parmesan

Bake at 350* for 40 minutes

ENJOY!!!

Dinner~ Casserole~ Chicken ~ Keto~ Jeleszinhas recipes

Servings: 6 ~ Serving size 1 ~ Calories: 440 ~Net Carbs: 5

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