Delicious casserole chock-full of vegetables, including hard boiled eggs, in a delicious, creamy Mushroom Sauce.  This is a must-try, as I’m sure you will make this one again, and it may even make your regular rotation.  We really enjoyed it.  It's actually something quite different too.  Cold it tasted a bit like chicken salad.  Needless to say, we were trying it cold as well. 

4 cups cooked, diced chicken (4 L)
12/cups finely grated cauliflower (400 mL)
1 cup finely sliced celery (250 mL)
4 hard boiled eggs, chopped
Mushroom Sauce:
8 oz regular cream cheese (250 g)
2 tbsp grated onion (30 mL)
3/cup mayonnaise (175 mL)
1/cup whipping cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
1 coffee sweetener packet (optional – to balance flavors)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/tsp salt (2 mL)
1/tsp onion salt (2 mL)
1/tsp black pepper (1 mL)
3/cup drained, canned mushrooms (175 mL)
Crispy Crumb Topping:
1/cup grated Mozzarella cheese (125 mL) 
1/cup Gluten-Free Bake Mix 2, (CLICK) OR (75 mL)
   4 tbsp almond flour and 1 tbsp coconut flour  
2 tbsp butter, melted (30 mL)

Preheat the oven to 400°F (200°C). 

In large bowl, combine chicken, grated cauliflower (cauli-rice) and celery.  Set the hard boiled eggs aside.

Mushroom Sauce:  In food processor or mixer, process cream cheese and onion together.  Add mayonnaise, whipping cream, water, olive oil, sweetener (if using), cornstarch, OR arrowroot powder, salt, onion salt and black pepper; process.  Add mushrooms and process until they are coarsely chopped.

Crispy Crumb Topping:  In medium bowl, combine Mozzarella cheese and Gluten-Free Bake Mix 2 (OR alternative).  Stir in melted butter.  Spread in a 9-inch (23 cm) glass pie dish and press down firmly.  Bake alongside the casserole until light golden brown.  Upon cooling it will crisp up beautifully.

Assembly:  Pour mushroom sauce over chicken and vegetables and combine well.  Add the chopped hard boil eggs and gently fold them in.  Turn mixture out into a 9 x 13-inch (2 L) casserole dish.  Bake 25 minutes, or until bubbly.  Sprinkle with the baked Crumb Topping.  Serve. 

Helpful Hints:  Wonderful served over low-carb toast or simply on its own with some sliced avocado or tomato on the side, or fried tomato slices (love this with Italian seasoning sprinkled on it and then fried in light olive oil).  This casserole makes for a wonderful sandwich filling, too, when chilled or for simply snacking on by the spoonful. Use your favorite low-carb bread or bun.  For those who don't have to be gluten-free, here is a trick.  Buy a healthy bread.  Take one slice and toast it and now using a serrated knife, cut the slice of toast horizontally in half, so that you have two halves.  Now you can make a sandwich and you will barely notice that you are missing anything other than half the carbs!

Yield:  6 to 8 servings
1 serving
644.8/483.6 calories
38.9/29.2 g protein
57.6/38.7 g fat
0.5/0.4 g fiber
4.3/3.2 g net carbs

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