For some reason, the sauce is not as visible in this photo.  It is underneath.

Made a on a previous occasion - photographed without the avocado addition.  You can see how creamy it is when the sauce is brought to the top of the dish.


Chock-full of mushrooms with bacon bits scattered throughout and topped with delicious avocado and  chopped Roma tomatoes.  Lovely served with plenty of sour cream. Use butter or olive oil if you don’t have bacon fat – i.e. if you’re skipping the bacon in this recipe.

4 slices bacon, cooked (reserve bacon fat)
1 lb mushrooms, sliced (0.45 kg)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL) 
3-4 cups diced cooked chicken (750 mL-1 L)
1 tsp Montreal Chicken Seasoning® (5 mL)
2 oz regular cream cheese (60 g)
1 cup whipping cream (250 mL)
1/cup chicken stock, OR water (60 mL)
  (note:  if using chicken stock, reduce chicken seasoning by half or more)
1 avocado, peeled, seeded and chopped
1/cup chopped tomato (125 mL)

In large frying pan in 1 tbsp (15 mL) bacon fat over medium heat cook mushrooms until turning brown.  While cooking, season with salt and black pepper.  Set aside in large bowl with chopped, cooked bacon.

In same frying pan in 1 tbsp (15 mL) bacon fat, stir-fry chicken until heated.  While cooking sprinkle with Montreal Chicken Seasoning®. Add to mushrooms.

In frying pan combine cream cheese, whipping cream and chicken stock, OR water.  Bring to the boil while whisking.  Stir in chicken, bacon and mushroom mixture and cook briefly.  Sprinkle chopped avocado and tomato over the top.

Yield:  6 servings
1 serving
399.6 calories
27.8 g protein
28.9 g fat
2.1 g fiber
6.6 g net carbs

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