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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 703.1
  • Total Fat: 52.3 g
  • Cholesterol: 207.2 mg
  • Sodium: 987.6 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 52.0 g

View full nutritional breakdown of Chicken and Sausage Casserole - Low Carb calories by ingredient
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Chicken and Sausage Casserole - Low Carb

Submitted by: BFRG1513
Chicken and Sausage Casserole - Low Carb

Introduction

This is a tasty, low carb, grain-free casserole. It's good for a Paleo diet if cheeses are acceptable. The cream cheese makes a creamy sauce thats more healthy than overly processed canned creamed soups. This is a tasty, low carb, grain-free casserole. It's good for a Paleo diet if cheeses are acceptable. The cream cheese makes a creamy sauce thats more healthy than overly processed canned creamed soups.
Number of Servings: 8

Ingredients

    4 cups diced cooked chicken
    1 pound pork sausage (or 1 1/2 pkg of sausage crumbles)
    1 stalk celery, chopped
    1 Tbsp onion, chopped
    1/2 pound mushrooms, sliced (opt)
    8 oz (or more) cream cheese, softened
    16 oz bag frozen cauliflower (or about 1/2 of a large cauliflower), cooked well and drained
    24 oz (or more) cheddar cheese, shredded
    salt to taste (opt)
    1/2 tsp pepper
    paprika (opt)

Tips

Served with a spinach or Caesar salad and broccoli, it's a well-rounded, low carb meal!

This is based on the recipe on "Linda's Low Carb Menus and Recipes" site at www.genaw.com/lowcarb/, a great website for low-carbers. I don't think she'd mind since she says she got it from "Dottie". I've added more cheddar cheese -- and you could go ahead and put in 32 oz for an even cheesier dish that kids would like.

It can be refrigerated or frozen after it's put into the baking dish and before baking. But note: It will be very slow to heat when cold, since it is fairly dense. The sides will bubble but the center may just barely be warm. It may take up to twice the baking time to get thoroughly heated.

This recipe would be easy to add or substitute different vegetables. For example, some of my family won't eat mushrooms, so I substitute a lot more onion and celery when they are home.

Leftovers are really good for breakfast!


Directions

Brown the sausage with the celery, onion and, mushrooms. (If using crumbles, cook the vegetables in a small amount of EVOO or bacon grease, then add sausage crumbles to warm.)

Stir the softened cream cheese into the sausage mixture until well blended.

Coarsely chop the cooked cauliflower.

Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika.

Bake at 350 for about 40 minutes until the top is nicely browned.

Serving Size: 8 - 12 servings (nutrition figured on 8)

Number of Servings: 8

Recipe submitted by SparkPeople user BFRG1513.






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