Hey and welcome back! I’m so excited to share this chicken casserole recipe with you that is packed with flavor and ditches the carbs! So, grab a drink and a pen to jot this one down.
Last week I shared with you that I am on a new food journey as I was recently diagnosed with diabetes. I’ve completely changed the way I eat and am really focusing on being a healthier me. That said I am having to reinvent recipes to reduce the carbs and add more veggies, so I decided to take a classic comfort food dish in our home and put a spin on it.
For this recipe you will need:
1 pack of boneless skinless chicken thighs (about 6-8 thighs)
1 large sweet onion diced
1 large container of sliced mushrooms
1 bag of frozen broccoli
2 small cans of cream of mushroom soup
2 packages of pasta zero
1-2 cloves freshly minced garlic
2 cups shredded mozzarella cheese
Italian seasoning
Garlic powder
Salt and pepper
First season the chicken thighs with Italian seasoning, garlic powder and a little salt and pepper. You can pan-sear them or bake them or put them in the instant pot, which is what I did. Mine shredded when it was done, but if you bake or sear them it may be easier to chop them up.
While your chicken cooks prepare the broccoli in the microwave — I get the steamable bags. While the broccoli and chicken cook, in a bowl mix the onions, mushrooms, garlic, cream of mushroom soup and shredded cheese. I added some of the water from the instant pot to mine to thin it down some, but you could use chicken broth or water as well.
Add in the shredded or chopped chicken and the steamed broccoli and mix everything really well — now let’s talk about these noodles. Pasta zero is made from Shirataki mushrooms so there are zero calories and zero carbs! These can be found in the produce section at Walmart and come in a bag of water.
Cut the end of the bag open and drain the water off the noodles and rinse them really well — warning, they have a really earthy smell that goes away when you rinse them. Then place the noodles in the bottom of a baking dish and cover with the creamy chicken mixture. Top with the remaining cup of shredded mozzarella cheese and bake at 375 degrees for 35-40 minutes.
Just like that, you have a low-carb dinner that is sure to please. You could change this up several ways — use beef, peas and mushrooms or beef and onions and peppers for example. You can change up veggies too! No matter what you do have fun doing it and make it your own, and as always I’m sending love from my kitchen to yours!
