DOTTIE'S SAUSAGE, MUSHROOM AND CREAM CHEESE CHICKEN CASSEROLE
8 boneless chicken breasts, flattened
Salt, pepper and garlic powder
1/4 cup olive oil
1 pound pork sausage
1 stalk celery, chopped
8 ounces cream cheese, softened
8 ounces cheddar cheese, shredded, divided
1 pound fresh mushrooms, sliced
1/4 cup fresh parsley, chopped
Season the chicken; brown in hot oil. Set aside. Brown the sausage and celery; drain and cool slightly. Heat the oven to 350º. Spray a 9x13" baking pan and put the mushrooms in the bottom. In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley. Spoon this mixture over the mushrooms and smooth with a spoon; place the chicken on top. Cover and bake 30 minutes. Remove the cover; top with the rest of cheese. Bake 15 minutes until the cheese is melted and browned and the chicken is cooked. To serve, put the chicken on a plate cheese side up; spoon the mushroom mixture over the top.
Makes 8 servings
Do not freeze
Per Serving: 599 Calories; 43g Fat; 49g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
MY VARIATION
I made it a bit differently than the recipe. I used 8 thighs instead of the breasts. Put the thighs in the greased baking pan. Season. Bake, uncovered at 425º for 20 minutes. Remove chicken from pan and drain grease. Brown the sausage and celery; drain. Mix in the cream cheese, mushrooms and parsley. Spread in the bottom of the baking pan; top with thighs. Bake another 30 minutes or so, uncovered, until the chicken is done.