On another note, Todd went out to dinner last night to catch up with a friend. That meant that I could make what I like for dinner. So I chose to make this Cream of Mushroom Chicken and Sausage Casserole that I have been eying online. (Todd doesn't like mushrooms.) It came out pretty good and the cream sauce was very yummy. The only thing I would do next time is either cut the chicken up into smaller pieces or shred it.
Cream of Mushroom Chicken and Sausage Casserole (Low Carb)
Keywords: bake entree low-carb celery cauliflower chicken sausage
- 3-4 cups diced cooked chicken
- 1 lb pork sausage
- 1 diced stalk celery
- 1 tbs diced onion
- 1/2 lb sliced mushrooms
- 8 oz softened cream cheese
- 16 oz bag frozen cauliflower
- 8 oz shredded cheddar
- 1/4 tsp salt
- 1/2 tsp pepper
In a large pot, saute the celery, onion, mushrooms and sausage and cook until sausage is no longer pink.
Preheat the oven and spray a 9x13 casserole with nonstick spray.
Add the cream cheese to the sausage and stir until melted and everything is combined.
In a medium bowl, cook the cauliflower in the microwave until heated through.
Drain all water from the cauliflower and add to the sausage mixture along with the chicken and cheese. Stir well to combine.
Stir in the salt and pepper.
Pour into the casserole dish and sprinkle the top with paprika.
Bake for 40 minutes or until the top is golden brown and the casserole is bubbly.
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