Grandmothers Chicken Casserole Low Carb Recipes

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

GRANDMA'S CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
• Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
• Bake, uncovered, in the preheated oven for 1 hour.

GRANDMOTHER'S CHICKEN CASSEROLE - LOW CARB

Steps:

• Preparation for Alfredo Sauce:.
• Combine ingredients in saucepan, cook on LOW and stir until it looks and feels like Alfredo sauce. Please never boil this!
• Remaining Ingredients:.
• Preheat oven to 375. Spray rectangular casserole dish or Dutch oven with non-stick spray.
• Cook chicken breasts in stock seasoned with thyme, sage and onion powder until chicken is cooked through, about 20 minutes. Let chicken cool, then cut into bite sized pieces and layer in bottom of casserole dish or Dutch oven. Saute mushrooms in a little olive oil , then layer mushrooms on top of chicken. Don't be afraid to use butter if it's a matter of taste for you, but this might make it too rich for some!
• Put chicken stock into saucepan and boil to reduce by 1/3. Mix heavy crème with 2 T cold water, then wisk into chicken stock and cook 5 minutes, or until slightly thickened. Wisk in Alfredo Sauce, and heat, then pour sauce over the chicken mixture in casserole dish or dutch oven. Bake about 25 minutes. Add bacon and Canadian bacon over the chicken. Uncover, sprinkle with cheese and BROIL for 5 minutes, until cheese is melted and browned on top. You gotta watch it closely to make sure it doesn't burn the cheese!
• If you have a lot of sauce left over....cook some zucchini slices on the side and cover them with sauce and fresh cracked black pepper.