My brother-in-law Kelly's version of Alice Springs Chicken from Outback Steakhouse inspired this low-carb Alice Springs Chicken Casserole.
Alice Springs Chicken Casserole
(Makes 4-6 servings, recipe inspired by a version of Outback Steakhouse Alice Springs Chicken created by my brother-in-law Kelly)
4 boneless skinless chicken breasts
stock or water for cooking chicken, enough to cover
(I used water with some Better than Bouillon Organic Low-Sodium Chicken Base.)
1/4 tsp. dried sage (for cooking chicken)
1/4 tsp. dried thyme (for cooking chicken)
1/4 tsp. onion powder (for cooking chicken)
1 pound brown mushrooms, washed and thickly sliced
2 tsp. olive oil
4 oz. lean ham or Canadian Bacon, diced small
1 jar (14 - 15 oz.) Alfredo sauce (Check labels and use the sauce with the lowest carbs you can find.)
1/4 cup low-fat sour cream
1/2 cup grated reduced-fat mozzarella cheese
1/4 cup grated reduced-fat Four-Cheese Mexican blend
Preheat oven to 375F/190C. Spray three-quart casserole dish with olive oil or non-stick spray. (I used my favorite Anchor Hocking 12 Cup Bake and Store Casserole Dish.)
Cook chicken breasts in barely simmering stock (or water with chicken soup base) plus thyme, sage and onion powder until chicken is cooked through, about 15-20 minutes. Let chicken cool, then pull apart into bite sized pieces and layer in bottom of casserole dish.
Heat olive oil in a large frying pan and saute mushrooms until all water has been released and mushrooms are lightly browned, then layer mushrooms on top of chicken. In same frying pan, saute diced lean ham or Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer Canadian Bacon on top of mushrooms.
Whisk together the Alfredo Sauce and sour cream, then pour sauce over the mixture in casserole dish, letting sauce run down to bottom of pan. Sprinkle over the Mozzarella and Four-Cheese Mexican Blend.
Cover with the lid (or foil if your casserole dish doesn't have a lid) and bake about 20 minutes, until the cheese is mostly melted. Uncover, and bake another 20-25 minutes, until cheese is slightly browned and casserole is bubbly. Serve hot. This freezes well and can be reheated in a microwave or in a pan on the stove.