Chicken Mushroom Bacon Lasagna
(from ejroberts86’s recipe box)
Approximately 16g carb total
Prep time: 60 minutes
Cook time: 30 minutes
Serves 12 people
Categories: bacon, chicken, low carb
Ingredients
- 5-6 Crepes*
- * 3oz cream cheese
- * 4 eggs
- * 2 tbsp coconut flour
- * 1 tbsp vital wheat gluten
- 4 cups cooked chicken
- 1 lb sliced mushrooms
- 2 tbsp bacon fat, divided
- salt
- pepper
- 1 medium onion, chopped
- 9 slices bacon, cooked and cut into pieces
- Cheese Sauce**
- ** 8 oz cream cheese
- ** 6 tbsp butter
- ** 2/3 cup heavy cream
- ** salt
- ** white pepper
- ** 2/3 - 1 cup Mozzarella cheese
- 2 cups shredded Mozzarella cheese (500 mL)
Directions
-
*Prepare crepes by mixing cream cheese, eggs, coconut flour, and VWG in blender
-
*Pour small amounts into skillet over med-high heat; flip when bubbles appear
-
In large bowl, place cooked chicken, cut up into bite-sized pieces.
-
In large skillet, over medium high heat, cook mushrooms in 1 tbsp bacon fat; toss to combine with bacon fat and cook until moisture evaporates then add to chicken
-
In same skillet, over medium high heat and in remaining bacon fat, cook onion until turning brown; add to chicken and mushrooms along with cooked bacon pieces
-
**Prepare cheese sauce by combining cream cheese, butter, whipping cream, water, salt and white pepper to taste; whisk until smooth over medium heat
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**Stir in shredded Mozzarella cheese until melted
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Mix chicken, bacon, mushrooms, and cheese sauce together. Layer half of the mixture in the bottom of a 9×13 pan.
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Layer crepes on the chicken mixture then top with remaining chicken. Cover with 2/3 cup shredded Mozzarella cheese.
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Cover casserole with tin foil and bake at 350F for 25 minutes; remove foil and bake 5 minutes uncovered
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Allow to cool 5 minutes before serving.