Chicken and Green Bean Casserole

[Recipe from “Low-Carbing Among Friends”] & Gluten Free!

6 servings


4 c cooked chicken

1 onion, peeled and chopped

1 1.4 c cooked green beans

1/4 c sour cream

1/2 mayonnaise

1 small can of diced chili peppers

2 T water

1 Stevia packet

1 t seasoning salt

1 1/2 t dried parsley

1/2 t Worcestershire sauce

1/4 t sea salt

1/8 t black pepper

Cheese-Crunch Topping:

1/2 c grated Monterey Jack cheese

2 T butter

1/3 c Almond flour

Directions: In large bowl, place chicken which has been cut into bite-size pieces. In frying pan, fry onion until soft and translucent. Add to chicken along with cooked green beans. Sauce: In medium bowl, combine sour cream, mayonnaise, diced chili peppers, water, Stevia, seasoning salt, parsley, Worcestershire sauce, sea salt and black pepper. Stir sauce into poultry mixture and spread in 9 x 13-inch glass or ceramic baking dish. Cheese-Crunch topping: In small bowl, combine Monterey Jack cheese, Almond flour and butter.Sprinkle casserole with topping and bake in oven on 350 degrees for 30 minutes or until bubbling hot.

Munch Safely,


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