Sausage mushroom chicken casserole



Yields 6 servings
Per Serving:
1 Leaner
1 Healthy Fat
3 Green
½ condiment

1 pound diced or shredded cooked chicken

12 ounces Jennie-O turkey sausage 

1/2 cup celery chopped fine

1 tablespoon onion chopped

3 ½ cups mushrooms sliced

6 ounces reduced-fat cream cheese softened

5 cups cauliflower cooked well and drained

1 cup low-fat cheddar or Monterey jack cheese (1 ½ grams/oz.) shredded

1/8  tsp salt

½  teaspoon pepper

¼  tsp paprika for top optional



Preheat oven to 350. Cook your sausage in a pan and set aside. I used rotisserie chicken. I steamed my Cauliflower till it was just done but NOT overcooked. Put in a bowl and cut small some of the pieces but leaving some bigger pieces. Add your cream cheese to the hot cauliflower in the bowl and stir. Add all the other ingredients; reserving ½ cup of the cheese for the top. Sprinkle top with your paprika. Bake for 30 minutes at 350.




 

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