Chicken ‘Pot Pie’ Casserole
This makes a total of 5 servings of Chicken ‘Pot Pie’ Casserole. Each serving comes out to be 328.8 Calories, 20.29g Fats, 4.4g Net Carbs, and 27.51g Protein.
Ingredients
- 1 head cauliflower riced
- 2 large chicken breasts
- ½ cup broccoli florets
- ½ cup mushrooms
- ¼ cup green onions chopped
- ⅔ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried parsley
- 3 tablespoons olive oil
- ½ teaspoon xanthan gum
- Salt and pepper to taste
Instructions
- Place your chicken breasts in a casserole dish.
- Top the chicken with cauliflower rice, mushrooms, green onions, and broccoli.
- In a separate bowl mix together the chicken broth and cream.
- In another small bowl, whisk together the olive oil and xanthan gum. Quickly pour it into the creamy broth mixture.
- Whisk in the parsley, some salt, and pepper.
- Let it sit for 5 minutes so it can thicken up.
- Pour the sauce onto your vegetables.
- Stir it all together.
- Cover with foil.
- Bake at 350F for 1 hour.