Wed, Jan-03-01, 07:32
Here's an idea I got from the Atkin's Friends group, specifically Dottie. I changed the recipe to use the items I had in the frig. This was last night's supper.
2 cans french cut greenbeans - well drained
1 can (4 oz) mushrooms (I used fresh)
1/2 of a med. yellow onion sliced very thin and separated into rings
2 stalks celery, sliced small
2 tbsp butter
1/2 cup heavy cream
1/4 cup mayonnaise
1 cup assorted cheese cut into small dice (cheddar, jack, pepperjack, etc.) (I used a variety of shredded cheeses I had on hand)
1/2 tsp lite salt and 1/4 tsp. regular salt (or 3/4 tsp any)
1/2 tsp pepper
1/2 tsp. garlic powder
boneless chicken breasts (I used 5 small ones)
I use boneless chicken breasts to make a one dish casserole by first browning the chicken in a skillet until almost cooked. I put the chicken in the bottom of a casserole dish, and then added the butter to the skillet and sauteed the onions, celery and mushrooms until soft. Mix (everything together) the mayonnaise and cream, s&p, garlic powder, veggies and cheeses and pour over the chicken breasts. Cover and bake at 350 for 30-40 minutes. Uncover and brown if desired.
You could make the casserole without the chicken and just have a vegetable casserole if you desired. If you don't include the meat, you probably could cook at little less time.
Enjoy...I know we sure did. (I think the warmed up leftovers will taste ever better).