Hi! Last week I made a new Chicken Parmesian Casserole that I found over at Low Carb Friends…and it was spectacular!
Okay it doesn’t look riveting, but believe me, it’s worth the time it takes to whip up this meal. This is the original recipe, and this is how I made it:
2 boneless chicken breasts
1/2 cup ricotta cheese
1/3 cup grated parm
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
3 tbs tomato paste
1/2 cup half and half
1 cup shredded mozzarella
Preheat oven to 400 degrees.
Saute chicken and chop it up into bite size pieces.
In the bottom of a deep pie dish, spread ricotta cheese evenly and top it with grated parm cheese (the kind in a green canister).
In a medium bowl, mix together garlic, onion, basil, oregano, a dash of s&p, tomato paste, half & half, and eggs. Once the chicken is cooled, stir it in.
Spread the chicken mixture evenly over the cheese in your pie dish. Bake uncovered for 25 minutes, top with cheese and bake another 5 or 7 minutes.
Once it’s done, let it cool for a few minutes before digging in. It looks messy, but it was so good. Oh, and the leftovers serve up beautifully for lunch the next day. This has already become a weekly favorite around here (helped by the fact that we keep most of the ingredients as staples). The entire dish has about 20 grams of carbs, which makes it perfect for our low-carb lifestyle.
Make your family a nice dinner tonight! They’ll appreciate it, I promise.