Lowcarbchickenandbaconcasserole Recipes

Steps:

• Preheat oven to 350 degrees.
• In a skillet large enough to hold chicken, melt margarine over medium heat.
• Add chicken and sprinkle with chicken seasoning, stirring well to coat.
• Cook chicken until no longer pink and slightly browned, set aside.
• To make the Cheese Sauce:.
• In a medium sized sauce pan, melt margarine over medium/low heat.
• Add flour and cook until lightly browned, and stir in milk a little at a time until slightly thickened.
• Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk .
• Then add salt and pepper to taste.
• In a large bowl, add cauliflower,chicken, and cheese sauce.
• In a greased 2 quart baking dish, add the cauliflower mixture.
• Sprinkle with remaining cheese,and bake at 350 degrees for 35 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Steps:

• Pre-heat oven to 350.
• Cut bacon into 1" pieces and fry until mostly crisp.
• Cut chicken into cubes and cook in a frying pan until it is no longer pink.
• Place chicken and bacon into a bowl, and put in the fridge to cool.
• In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
• When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
• Place chicken mixture into a casserole dish, then pour sauce over the top.
• If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
• To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.

Steps:

• Preheat oven to 400 degrees.
• Cook and crumble bacon. Set aside for later use. While cooking, cut chicken into bite-sized pieces.
• In same pan as bacon, cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste.
• While chicken is cooking, cook pasta as directed. Drain and return to pan.
• Add chicken, cream of chicken soup, and 1 cup of cheese. Mix well.
• Pour mixture into sprayed 9x13 pan.
• Top mixture with crumbled bacon and remaining cheese.
• Bake at 400 degrees for about 20 minutes, until cheese is melted and beginning to brown on top.

Steps:

• Preheat oven to at 350º .
• Place the bacon in a frying pan and cook over medium heat for 5-7 minutes.
• Add ground beef to pan and cook until both are browned.
• Season with chili powder, garlic powder, salt and pepper.
• Add the egg and1/2 of the cheese.
• Press the meat mixture into a greased 2-quart casserole dish.
• Top with remaining cheese.
• Bake, uncovered, for 35 minutes, until hot and bubbly.
• Serve topped with garnishes of your choice.

Steps:

• Cut chicken breasts into chunks.
• Sprinkle chicken with a bit of salt and pepper and cook in a skillet over medium/high heat with a bit of butter/olive oil (or your preferred oil) until no longer pink in the center.
• While the chicken is cooking, steam or cook broccoli according to package directions. I like to steam it and keep it slightly crisp. Put butter into the drained broccoli and salt it a bit.
• Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
• Combine the cream of chicken & mushroom soup, sour cream, mayonnaise, the herbs and seasonings, and 1 cup of the shredded cheese into a bowl. Add the chunks of cooked chicken.
• Pour and spread chicken mixture on top of the broccoli, and top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. (it's easy to go overboard -- very lightly!).
• Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
• Yum! Hope you enjoy this easy chicken casserole recipe.