This dish is like the gift that keeps on giving Made it again tonight, but dusted the chicken breasts with one of the Emeril's spice packets and it really kicked it up a notch (to steal an Emerilism).

Glad I found this recipe. I''m making it with left-over turkey!!!

cin

I made this for the first time last Thursday.... it was really good, thanks!
The whole family enjoyed it so it wasnt just for me either.

i am going to try to make this again. sue

8 chicken breast halves, boned (skin if you like)
1 package fresh mushrooms (sliced)
2-3 cups frozen or fresh broccoli (I use fresh, cut small)
1 large onion, sliced
4 stalks celery, diced
1/2 cup heavy cream
1/2 cup mayo
2 cups shredded cheese (I use cheddar/jack, use less if you like)
black pepper to taste
salt (you decide, I don't like salt)
garlic powder to taste
butter
olive oil

Heat oven to 350
In large skillet, brown chicken in olive oil and butter until partially cooked. Remove and lay into 13 x 9 baking dish (sprayed with PAM). Add broccoli around the chicken any which way you like.

To oil and butter (I add more butter now) in skillet, add your onion, celery and mushrooms (smells so good) and cook until onion is clear and wilting.

While veggies are cooking, mix cream, mayo, spices (I sometimes add some sour cream, too) and shreaded cheese. Stir it up.

Remove cooking veggies and lay across the chicken and broccoli. Then pour cream/mayo mix over all.

Cover tightly with aluminum foil and bake at 350 for 40 minutes.

Let stand for 5 before serving.

Yummy! MAde this the other night. All my family loved it. Added the sour cream too! Wonderful!!
thanks for sharing!!

HELP ... !

When I've made this I never added the sour cream but I think I'd like to try it with some this time.

How much sour cream should I add? I don't want to ruin it or make it runny?

Donald,

You posted this years ago - but I recently purchased Karen's Low Carb Gourmet a few months ago, and this recipe is included in the cookbook.

Fast forward to October 2005, and I tried your recipe for the first time.

Um...

It was delicious!!!!!!!!!!!!!!!!!!!



I'm making these dinners for people who aren't on LC, and others who are.

This turned out to be a real hit.

I just added some rice as a side for the non-LC people, and lots of fresh green salad for those who are...and everyone loved it.

Thank you so much for posting this recipe - and I'm really glad it was included in Karen's LCG cookbook.

We got a brand new dining room set the other day, and I cooked your casserole tonight to celebrate - complete with flowers and fancy dishes. A few candles added to the ambience. I know this is supposed to be one of those "family friendly" casserole type dishes, but I managed to make it extra special, and everyone was totally thrilled with "LC chicken casserole from Sara's new cookbook".

Thanks! It really was a wonderful meal.

I'm gonna hafta go hunting through my cookbook looking for more "Donald" recipes.

This is the very best low carb recipe, EVER! Not only is this delicious, there is a soul satisfying aroma from the moment this goes into the oven. WOW. Where has this recipe been all my life! Thank you for sharing!!

Bump. No newbie should miss this recipe. The best whether you are low carb or not. The BEST.

Has anyone tried this with bone in meat or dark meat. I'd think the sauce would still be just as good, it would just take alot more cooking.

Ok, decided to try it on my own.

I used 2 chicken leg/thigh quarters. I cooked them for a bit in the microwave first, then finished browning them off in a pan. I didn't have the onion or celery, but everything else was to recipie, maybe more broccoli as I used up the last of the fresh I had.

It turned out great. The sauce reminds me of cheesy broccoli soup. I had a massive amount of left over sauce, so thinking at least 4 quarters would of been a good idea.

Pre Lc growing up one of my favorite dinners was chicken cooked in cream of mushroom soup then served over rice. This isn't quite the same as it's cheesier and the broccoli, but still really good. Could be a good recipie to make with cauliflower instead, or to serve over cauliflowered rice.

I found in the freezer section of a local grocery store a bag of chopped onions, celery, and peppers......GG(green giant) i think.

Anyway I bought several bags to keep in freezer and at times I dont have fresh it comes in very handy. Just unzip measure out what you need zip and put away.

I havn't foudn that in freezer section here, but have seen it in fresh produce. Course that means it even shorter shelf life then the uncut fresh.

I will get the already prepped things when I can. it's so much more expencive, but my main problem in eating healthy is the time it takes to cook the meals. I find when I can buy things already prepped, or take some time on the weekend to do prep work and maybe even make some meals to reheat during the week, I do much better.

I prefer fresh also, but in a pinch i like to keep it around so I don't have to chuck an idea.