Thursday, January 31, 2013

Low Carb Four Cheese Chicken Casserole

Low Carb Four Cheese Vegetable Chicken Casserole
Last night Teri and I felt inspired after our workout to create a new dish, inspired by a quinoa casserole dish recipe I had. And it was very pleasing. It's a great alternative to high carb dishes and you don't miss the pasta that's usually thrown into a dish like this. So we wanted to share it with you.

2 tablespoons olive oil
2 c diced, cooked chicken
1 10 oz package of chopped frozen spinach
1-2 bell peppers of your choice
1 medium onion (optional)
3-6 cloves garlic (depending on what you like)
1-2 c broccoli and cauliflower florets
1 c almond milk
½ c almond meal
1 ½ c shredded cheddar
¼ c shredded parmesan
¼ c crumbled goat cheese
1 c mozzarella cheese
1 teaspoon chili powder
Salt and Pepper to taste
Preheat oven to 375.
Grease a 9 x 13 casserole dish.
In a large sauté pan put your olive oil and warm the pan. Sauté the garlic, peppers and onion until softened.
Mix your chicken, cauliflower and broccoli in your casserole dish. Add the cheddar, Parmesan, almond milk and goat cheese. When your other veggies are ready add those in. Add the salt and pepper and chili powder. Give everything a good mix, evening it out. Take the mozzarella and almond meal and mix them together. Sprinkle evenly across the top of your casserole. Cook for 30 minutes, until the top is golden brown.

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