A mere magazine photo of a creamy chicken and rice dish triggered off this idea. The dish was literally a toss-in-a-little-of-this-and-a-little-of-that creation. Sometimes those dishes come out tasting quite good, as we all know well. My husband ate seconds, which is always a good indicator, so I thought I’d share this one with you. Although quinoa is technically a seed, this recipe is not suitable until you reach the higher-carb grains rung of the Atkins carb ladder (Phase 2 OWL).
You may find this dish a bit carby for your nutrition program, but all the carbs are pretty much coming from the Brussels sprouts and quinoa. But quinoa is a super food nutritionally that I like to include in my diet once in awhile. If you are still on Induction or wish just to lower the carb count for this dish, you can omit the quinoa. 🙂 Hemp hearts are a good lower-carb substitution for the quinoa, but those are only susitable if you are out of Atkins Induction phase.
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1 c. homemade chicken broth
¼ c. quinoa (substitute hemp hearts for much lower carb count)
10 oz. chicken breast, deboned, skin removed, cut in small pieces
4 slices bacon, chopped
2 T. butter
1 c. celery, chopped
2½ oz. onion, chopped
1/2 recipe Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup
¼ c. heavy cream
Dash each salt and black pepper
3 oz. Smoked Gouda cheese, shredded (or cheese of your choice)
5 oz. frozen Brussels sprouts, cut into quarters lengthwise (do not precook)
VARIATION: Substitute some of that leftover Holiday turkey you froze for the chicken. 🙂
DIRECTIONS: Preheat the oven to 350º. First, prepare the mushroom soup, set ½ the mixture into a medium bowl for inclusion in this recipe. Store the remaining soup in the refrigerator for another use. Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients. In a large skillet, fry the bacon until done. Add the butter, celery, onion, salt and pepper and saute until the vegetables are getting tender. Add the pieces of chicken next and saute until no longer pink. Lower the heat and add the soup mix and cream. Stir well. Next add the shredded Gouda and Brussels sprouts. Turn off heat and stir gently. Add in the quinoa and remaining broth (or steamed cauliflower if substituting). Toss the mixture well with a spoon. Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly. Serve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains:
468 calories, 33 g fat, 15.27 g carbs, 2.9 g fiber, 12.37 g NET CARBS, 25.8 g protein, 880 mg sodium