3-4 cups diced cooked chicken
16 ounces frozen broccoli florets
4 ounce can mushrooms, drained
8 ounces cheddar cheese, shredded
3 ounces fresh mushrooms, minced
1 stalk celery, minced
2 tablespoons onion, finely chopped
2 tablespoons butter
1 cup chicken broth
1 cup heavy cream
1/2-1 teaspoon xanthan gum, optional *
Salt, to taste
1/4 teaspoon pepper
1/4 cup mayonnaise
1/8 teaspoon curry powder

Cook the broccoli according to package directions for 7-8 minutes; drain. In a large non-stick skillet, sauté the fresh mushrooms, celery and onion in the butter until soft and lightly browned. Season with salt and pepper. Add the broth; bring to a boil and reduce by half. Add the cream and xanthan gum at this point, if using, and simmer on medium heat until thickened. Gradually whisk in the mayonnaise until well blended. Stir in the curry powder.

In a greased 9x13" glass baking dish, mix the chicken, broccoli and canned mushrooms. Season to taste. Mix in the cheese. Pour in the mushroom sauce and mix well. Cover with foil and bake at 350º for 30 minutes. Uncover and bake another 10 minutes until bubbly and a little browned on top.

Makes 8-10 servings
Can be frozen

Per 1/8 Recipe: 453 Calories; 34g Fat; 31g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 362 Calories; 27g Fat; 25g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs