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    You are in: Home / Recipes / Low-Carb Chicken and Bacon Casserole Recipe
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    Low-Carb Chicken and Bacon Casserole

    Average Rating:

    3 Total Reviews

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    • on May 03, 2010

      This was delicious. I made almost as written but added onions when frying off the bacon and added garlic powder to the sauce. I used fresh broccoli cut into tiny florets and blanched for a few minutes before adding to the dish. I thought all the different tastes made a tasty full flavored dish and I wouldn't change a thing. I served it with pasta but would prefer rice next time and there will definitely be a next time. Thank you kendiggy for sharing your recipe

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    • on April 28, 2010

      I really wanted to like this recipe, but it just didn't work for us. The individual ingredients are all favorites of ours, so it should have been a winner, but no. The salty bacon and provolone proved to be too much. Maybe one or the other would have been okay, but not both. Sorry.

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    • on March 16, 2009

      My low carb honey and guests LOVED this. I used frozen broccoli and squeezed the water out of it so that it wouldn't make the whole dish water-logged. I cut down on the chicken stock, too, for the same reason. I doubled the bacon. I left it covered for the duration of the cooking time. Next time I might add in some sauteed onions. Faleminderit SHUME (thanks a lot!).

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    Nutritional Facts for Low-Carb Chicken and Bacon Casserole

    Serving Size: 1 (295 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 622.9
     
    Calories from Fat 336
    54%
    Total Fat 37.4 g
    57%
    Saturated Fat 15.8 g
    79%
    Cholesterol 210.7 mg
    70%
    Sodium 1165.9 mg
    48%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.9 g
    3%
    Protein 64.6 g
    129%

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