Categories: bacon, chicken, ham, low carb

Ingredients

• 4-5 boneless, skinless chicken breasts or thighs
• 1/4 tsp sage
• 1/4 tsp onion powder
• 1/4 tsp thyme
• 8 oz mushrooms, chopped
• 2 tsp olive oil
• 4-8 oz ham, diced
• 2-3 slices bacon, cooked and crumbled
• 1 bag (12-16oz) frozen broccoli or cauliflower, cooked
• 1 jar (15 oz) alfredo sauce
• 1/4 cup sour cream
• 1/2 cup shredded Mozzarella
• 1/4 cup shredded Cheddar

Directions

1. On stove top, cook chicken breasts in water with sage, onion powder, and thyme; cool, then chop

2. Heat oil in a large pan and saute mushrooms until moisture has been released and they are lightly browned

3. In the same pan, saute ham and bacon until slightly browned

4. In a greased 9×13 pan, layer chicken, then mushrooms, then ham/bacon

5. Whisk together alfredo sauce and sour cream; spread over meats in pan

6. Sprinkle cheeses on top and cover with foil; bake at 375F for 20 min then uncover and bake for 25 min longer until brown and bubbly

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