Chicken mushroom sage casserole is a great time saver. I’m going to review how to make it healthier, and then lower carb. Finally, I’ll make recommendations to make this in a slow cooker. You can also make this with any leftover turkey you may have.
But first, watch this video to get inspired:
You can find the full recipe here at My Recipes.
What Would I Change
They use a lot of butter. Granted it does add to the flavor. And they’re using it with flour to make the gravy. What I’d recommend is not putting so much butter in and see how it turns out. You could probably cut it back by two tablespoons and not affect the flavor.
Also, I’d look for rice instead of a rice mix. It will save you money. And what would you do with the spice packet that’s leftover anyway.
Wild rice would go great with the sage and mushroom flavors. So you may want to find a package of wild rice. You may need to parboil it a bit before it goes into the oven since it usually takes about an hour. If you put it with the chicken, it would dry out the poor chicken thigh before it would be done.
So one way would be to put in the rice and other ingredients for thirty minutes. Then put the chicken on it and cook the rest of the way. You could substitute chicken breasts, but they cook faster so you’ll need to keep an eye on it.
You could also substitute in turkey. My market sells turkey legs and turkey wings as well as the usual turkey breast.
Another option would be to take ground turkey or chicken and use that so it’s more like a sausage rice instead.
How to Make In the Slow Cooker
I looked for similar recipes. Most called for cream of mushroom soup. My concern with that is the amount of sodium in the cans. Plus, I’m trying to advocate natural from scratch. However, there are now some healthier cream of mushroom soups out there. And you can make it yourself.
Here’s two good sounding recipes. They also call for rice mixes. If you substitute in real wild rice blends, you will need to increase the fluids:
So this was my favorite sounding recipe.
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