Serves: 6
Total Calories: 537
1. In a large skillet over medium heat, brown Canadian bacon in butter remove and set aside.
2. Add soy flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and cream. Stirring, bring to a boil and boil until thickened. Remove from heat.
3. Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add asparagus, mushrooms, onion, chicken and reserved bacon toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).
4. Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.
This Chicken Mornay recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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