Low Carb Chicken & Parsnips Casserole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
- 4 (100g/3.52oz) leaves curly kale
- 7 (175g/6.17oz) Japanese shiitake mushrooms
- 1 (175g/6.17oz) large parsnip
- 1 (275g/9.7oz) skinless boneless chicken breast
- 2 tbsp butter
- 1/4 cup (30g/1.05oz) grated parmesan
- 1/4 cup (30g/1.05oz) grated cheddar
- 1 egg
- 120 ml heavy cream
- 60 ml bone broth (RECIPE HERE)
- 1/2 cup (60g/2.11oz) grated parmesan
- 1/2 cup (60g/2.11oz) grated cheddar
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp parsley
- 1 tsp thyme
Preheat the oven to 190C/375F.
Chop the kale. Cut the end of the stems of the shiitake mushrooms and discard.
Peel the parsnip and slice.
For the chicken breast, slice it horizontally as thin as you can. I managed to cut 5 slices.
In a skillet, melt the butter and add the mushrooms. Cook for a minute and then add the chopped kale in batches. Cook until wilted. Turn off heat.
In a large bowl, combine the cream sauce ingredients together and mix well.
In a casserole, line up some of the parsnip slices, top with half the cooked mushrooms/kale, and top with all of the chicken slices.
Pour half of the cream sauce over the chicken.
Cover the chicken with the remaining mushrooms/kale and then parsnips. Cover with the remaining cream sauce.
Top with the grated cheddar and parmesan. Wrap the casserole dish with aluminum foil and put it in the oven. Cook for 30 minutes. Take off the aluminum foil and cook for an additional 15 minutes.
Take it out of the oven and the casserole is ready to serve!
Serving: 1serving | Calories: 474kcal | Carbohydrates: 13.48g | Protein: 29.8g | Fat: 34.52g | Saturated Fat: 20.04g | Polyunsaturated Fat: 1.57g | Monounsaturated Fat: 10.59g | Cholesterol: 182mg | Sodium: 1225mg | Potassium: 357mg | Fiber: 2.6g | Sugar: 2.86g