Categories: bacon, chicken, low carb

Ingredients

• 5-6 Crepes*
• * 3oz cream cheese
• * 4 eggs
• * 2 tbsp coconut flour
• * 1 tbsp vital wheat gluten
• 4 cups cooked chicken
• 1 lb sliced mushrooms
• 2 tbsp bacon fat, divided
• salt
• pepper
• 1 medium onion, chopped
• 9 slices bacon, cooked and cut into pieces
• Cheese Sauce**
• ** 8 oz cream cheese
• ** 6 tbsp butter
• ** 2/3 cup heavy cream
• ** salt
• ** white pepper
• ** 2/3 - 1 cup Mozzarella cheese
• 2 cups shredded Mozzarella cheese (500 mL)

Directions

1. *Prepare crepes by mixing cream cheese, eggs, coconut flour, and VWG in blender

2. *Pour small amounts into skillet over med-high heat; flip when bubbles appear

3. In large bowl, place cooked chicken, cut up into bite-sized pieces.

4. In large skillet, over medium high heat, cook mushrooms in 1 tbsp bacon fat; toss to combine with bacon fat and cook until moisture evaporates then add to chicken

5. In same skillet, over medium high heat and in remaining bacon fat, cook onion until turning brown; add to chicken and mushrooms along with cooked bacon pieces

6. **Prepare cheese sauce by combining cream cheese, butter, whipping cream, water, salt and white pepper to taste; whisk until smooth over medium heat

7. **Stir in shredded Mozzarella cheese until melted

8. Mix chicken, bacon, mushrooms, and cheese sauce together. Layer half of the mixture in the bottom of a 9×13 pan.

9. Layer crepes on the chicken mixture then top with remaining chicken. Cover with 2/3 cup shredded Mozzarella cheese.

10. Cover casserole with tin foil and bake at 350F for 25 minutes; remove foil and bake 5 minutes uncovered

11. Allow to cool 5 minutes before serving.

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