Serves: 4
Total Calories: 773
1. Preheat oven to 350°. Butter a 1 1/2 -quart shallow baking dish.
2. In a large skillet over medium heat, saute onion, celery and green pepper in 1 tablespoon of the butter for 3 minutes. Remove with a slotted spoon and place in a large bowl. Stir chicken and pimiento into vegetables set aside.
3. In skillet over medium heat, melt remaining 2 tablespoons butter. Add flour. Cook and stir for 1 to 2 minutes. Add cream, sour cream, salt and pepper. Stirring, bring to a boil and boil until thickened. Stir into chicken mixture, 1/2 cup of the Cheddar cheese, water chestnuts and Parmesan cheese. Spoon into baking dish.
4. Bake for 25 minutes. Sprinkle remaining Cheddar cheese over top. Bake 5 to 7 minutes longer or until cheese melts and is lightly browned.
This Calico Chicken Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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