Chicken and Sausage Casserole - Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups diced cooked chicken1 pound pork sausage (or 1 1/2 pkg of sausage crumbles)1 stalk celery, chopped1 Tbsp onion, chopped1/2 pound mushrooms, sliced (opt)8 oz (or more) cream cheese, softened16 oz bag frozen cauliflower (or about 1/2 of a large cauliflower), cooked well and drained24 oz (or more) cheddar cheese, shreddedsalt to taste (opt)1/2 tsp pepperpaprika (opt)
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.
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.
Nutritional Info 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
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