Make Ahead Lemony Chicken and Artichoke Casserole

Don’t you love meals that you can make ahead of time? Those nights that your family asks,”what’s for dinner?” and you’ve got no answer, so you pull out something out of the freezer that you’ve prepared a week ago–Voila! When I get to end of the week with leftovers that no one wants to eat, or veggies that if not used will get funky. This is when I do, what I call, “the refrigerator clean sweep meal”. Basically, that means I take the things I need to use up and make a dinner out of them. My kids are picky–plus I have child on a ketogenic diet for his epilepsy. They won’t eat a lot of my meals, but this one they ask for all of the time. Not only can you use your chicken from a previous meal in this recipe, it can also be prepared and frozen for up to three weeks. This is also gluten free.

What you will need

3 T. of Olive Oil
1 medium red onion minced
3 carrots rinsed, peeled, and chopped
4 oz. of mushroom diced
1 can of artichoke hearts minced
(You could use most any veggie in this)
4 cloves of garlic minced
1/2 cup of chicken broth
1/2 cup of heavy cream
2 T. of Arrowroot powder
2-3 cups of shredded chicken (could use rotisserie or left over roasted)
1 cup of shredded Parmesan cheese
Juice from 3 lemons
Salt and Peper
1 cup of Low Carb Bread Crumbs

How to Make it

Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat. Add onions, carrots, mushrooms, and artichoke hearts. Cook until golden brown about 7-8 minutes. Stir in garlic and cook for about 30 seconds. Whisk in broth, heavy cream and Arrowroot powder–bring to a simmer or until thickened. Add Chicken, Parmesan and Lemon Juice–salt and Pepper to taste.

Pour the mixture into a medium sized baking dish. Sprinkle with Low Carb Bread Crumbs Bake at 400 degrees for 10-15 minutes or until brown and bubbly. Remove from oven and let rest for 10 minutes. Serves 5-6.

 

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