ITALIAN CHICKEN CASSEROLE

WINE2'S ITALIAN CHICKEN CASSEROLE
2 cups diced cooked chicken
1/2 teaspoon garlic powder
8 ounces cream cheese, softened
8 ounce can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, 2 ounces

Put the chicken in a greased 8x6" baking pan; toss with 1/2 teaspoon garlic powder to coat. In a medium bowl, whisk the cream cheese, tomato sauce, 1/2 teaspoon garlic powder and Italian seasoning until smooth. Pour the sauce over the chicken and top with the parmesan cheese. Bake at 350?25-30 minutes.

Makes 4 servings
Do not freeze

Per Serving: 412 Calories; 29g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

I have to admit that I altered Wine2's recipe slightly. I only used 2 cups of chicken and she used 4 cups. Since I had less chicken, I used a smaller baking pan and less parmesan cheese on the top. I kind of switched some of the seasonings around a little too, but I'm sure this tastes pretty much the same as her version. It's good and my son liked it too. The sauce is very creamy, but has an almost pizza-like flavor. Someone at Low Carb Friends suggested that it might be good with some kind of vegetable in it, such as zucchini or broccoli, and I think that would be a great idea.

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