Ingredients:
- 4 cups of diced, cooked chicken breast
- 1 pound low fat turkey sausage
- 1 stalk of celery chopped finely
- 2 tsp of onion powder
- 2 cloves of chopped garlic
- 1/2 pound of mushrooms sliced
- 8 oz fat free cream cheese spread
- 16 oz bag of frozen cauliflower cooked and drained well
- 8 oz Allegro 4 % cheese (I used the Herb and Spices)
- 1/2 salt and pepper to taste
- Paprika sprinkled on top
Directions:
- Brown the sausage with the celery, mushrooms, garlic and onion powder.
- Stir in the cream cheese until well blended.
- Coarsely chop the cooked cauliflower.
- Mix all of the ingredients together and spread into a sprayed 9×13 casserole dish.
- Dust the top with paprika.
- Baked covered at 350 for 30 minutes.
- Uncover and continue to bake for an additional 15 minutes until hot and bubbly.
- Makes 10 servings.
Really yummy and great to bring for lunches. I served it with a simple salad. Enjoy!
***Note posted as phase 1 in files, but I believe this is phase 2 [Gene] ***
Credit: Karen McKenzie-Milley (for) Leigh Costa http://poonapalooza.blogspot.ca/2012/03/phase-1-friendly-mushroom-chicken-and.html who adapted it from http://www.genaw.com/lowcarb/mushroom_chicken-sausage_casserole.html.