Serves: 6
Total Calories: 531
1. Heat oven to 350° F.
2. Heat 2 tablespoons butter in skillet sauté onion, celery, and green pepper for 3 minutes. In large bowl, combine sautéed vegetables, pimiento, and chicken set aside.
3. Heat remaining 2 tablespoons butter in same skillet. Stir in flour and cook for 3 minutes stir in heavy cream, sour cream, salt, and pepper to taste. Cook, stirring, until thickened.
4. Stir into chicken mixture, water chestnuts, Parmesan cheese, and 1/2 cup Cheddar cheese. Spoon into buttered shallow 1 1/2 -quart baking dish. Bake for 25 minutes top with remaining 1/2 cup Cheddar cheese and return to oven for 5 to 7 minutes or until cheese melts and browns lightly.
This Cheese-Topped Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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