By Avera

  • 16 ounce bag frozen California blend vegetables, thawed *

  • 2 cups diced, cooked chicken

  • 4 ounce can mushrooms, drained

  • 2 stalks celery, finely chopped

  • 1 small onion, chopped

  • 2 tablespoons butter

  • 1/4 cup mayonnaise

  • 1/4 teaspoon salt, or to taste

  • 1/2 teaspoon pepper

  • 1/8 teaspoon garlic powder

  • 2 ounces pimientos, diced

  • 6 ounces Swiss cheese, shredded

  1. Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, sauté the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along with the sautéed vegetables. Cover the baking dish with foil and bake at 350º for 40 minutes. Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.

Nutritional Facts

Makes 4-6 servings
Can be frozen
* This is a mixture of broccoli
cauliflower and sliced carrots.
Per 1/4 Recipe
499 Calories
34g Fat
36g Protein
14g Carbohydrate
4.5g Dietary Fiber
9.5g Net Carbs
Per 1/6 Recipe
333 Calories
22g Fat
24g Protein
9g Carbohydrate
2.5g Dietary Fiber
6.5g Net Carbs

dinner mushrooms chicken/poultry chicken vegetables baked carbs under 45g low carb b vitamins gluten free calcium bake main dish

4 replies

Low Carb Liz
Low Carb Liz 2015-09-24 12:39:24 -0500 Report

sounds good although I think the california vegs have too many carrots. I guess I can just pick some of them out.!