CHICKEN CREPE CASSEROLE

CHICKEN CREPE CASSEROLE

    This tasty casserole is made with my Crepes from Low-Carbing Among Friends, Volume 1, page 26.  This was so tasty that I even enjoyed one cold the next day.  It's a bit fiddly to make, but I'll definitely make it again as I often make crepes anyway.  I'm not fond of ground almonds in crepes, so you won't find it in my crepe recipe.  These crepes taste like the real thing.  These are a bigger version of the ones I normally make.  They worked well.

Double Crepe Recipe (in this link it is already doubled), page 26,

  Low-Carbing Among Friends, Volume 1 (if you find the crepes are too thick (depends on the whey protein, I imagine, you can reduce the oat flour by 1 tbsp or add more milk)

  {bigger crepes using scant ¹/₃  cup (75 mL)}

Filling:

2¹/₂  cups cooked, diced chicken (750 mL)

²/₃ cup Condensed Cream of (150 mL)

  Mushroom Soup (see recipe below) 

3 tbsp mayonnaise (45 mL)

2 tbsp grated onion, optional (30 mL)

2 tsp lemon juice (10 mL)

1 tsp curry powder (5 mL)

Salt and pepper, to taste

Topping:

1¹/₂  cups grated Cheddar cheese (375 mL)

3 tbsp heavy cream (45 mL)

Crepes:  Prepare crepes on page 26, Low-Carbing Among Friends, volume-1.  Into medium-sized, nonstick frying pan, pour a scant ¹/₃-cupful (75 mL) of pancake batter.  Cook until possible to flip easily.  Cook other side very briefly.  Repeat to make 10 crepes, each about 7 inches (18 cm) in diameter.  You’ll only need 8 crepes for this recipe.

Filling:  In medium bowl, combine chicken, Condensed Cream of Mushroom Soup (recipe below), mayonnaise, onion (if using), lemon juice and curry powder.  Stir to combine well.  Add salt and pepper to taste and mix in well.

Assembly:  Divide filling into 8 even portions and place one portion down center of a crepe.  Fold crepe over filling from either side and roll up.  Place assembled crepes in shallow casserole dish.

Topping:  Sprinkle crepes with Cheddar cheese and pour heavy cream over all.  Bake in 350°F (180°C) oven 25 minutes with cover on.  Remove cover and bake 5 minutes more, or until hot.

Yield:  8 filled crepes

1 filled crepe

402.3 calories

24.7 g protein

30.1 g fat

6.8 g carbs

  CONDENSED CREAM OF mushroom SOUP

    This is a handy soup for recipes instead of the commercial variety which is so high in sodium.

4 oz cream cheese (125 g)

¹/₂  cup heavy cream (125 mL)

2 tbsp water (30 mL)

1 tbsp olive oil (15 mL)

1 tsp onion salt (5 mL)

1 tsp cornstarch, OR (5 mL)

  Arrowroot powder

¹/₄ tsp xanthan gum (1 mL)

¹/₄ tsp salt (1 mL)

¹/₈ tsp white pepper (0.5 mL)

Liquid sucralose to equal 2 tsp (10 mL)

  SPLENDA^® Granular

³/₄  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sucralose, OR  SPLENDA^®Granular until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The ³/₄  cup (175 mL) serving of soup is actually 1¹/₂  cups (375 mL) when the equivalent amount of water is added.  

Yield:  2 servings

³/₄  cup (175 mL) per serving

441.2 calories

7.5 g protein

43.8 g fat

5.9 g carbs