Guest guest Posted August 17, 2001 Report Share Posted August 17, 2001 Laurie, I have the PERFECT recipe for you and it's excellent for Atkins. It's Chicken Divan. My whole family LOVES it and they aren't on this WOE. I cook chicken or buy a rotisserie chicken, chop it up in little bite size pieces and set it aside. In a casserole dish, mix together a thawed package of chopped broccoli, 1 can of Cream of Mushroom soup, 1 cup of mayonaise, and 1 teaspoon of lemon juice (optional) Add the chicken on top of that, then put a layer of cheddar cheese on top of that and cook for 30 minutes in the oven at 350 degrees with a cover on it. The last 5 minutes, turn to oven to broil and take the top off the dish and let the cheese brown and bubble. It's incredible!!!!! Jenna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2001 Report Share Posted August 17, 2001 I was about to jump in & say that cream of mushroom soup is very high carb. I went into the kitchen & got out a tin 16 carbs per 15 oz tin. I suppose when you divide it up amongst the serves & you never really get all the sauce out of a casserole, it's O K Enjoy, it sounds yummy. Tania -- In Atkins_Support_List@y..., " Suplicki, Jenna " <jsuplicki@a...> wrote: > Laurie, > I have the PERFECT recipe for you and it's excellent for Atkins. It's > Chicken Divan. My whole family LOVES it and they aren't on this WOE. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2001 Report Share Posted August 17, 2001 my suggestion would be to fry up a bit of mushroom and onion in butter and add some cream and use that rather than the canned variety catherine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2001 Report Share Posted August 17, 2001 I sometimes chop mushrooms up fine, sautee in a bit of butter until tender, and then add about a cup of whipping cream and reduce a little for a cream of mushroom sauce. It's a little less carby and a lot fewer chemicals and additives. I have food intolerances, so for me, it's often not a matter of how many carbs is in something, but how processed the food is and what the ingredients are. Kirstie Quote Link to comment Share on other sites More sharing options...
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