This delicious low carb main dish pie recipe is like a super easy casserole and perfect for weeknight dinners or times when you just don't want to fuss or think much about the meal, but still want to enjoy a tasty homemade dinner.
The leftovers keep well in the fridge for 3 days and can also be frozen, tightly wrapped, for 3 months.
The flavor is robust and deep without being "hot"… just a good, dense spicy taste that complements the other ingredients so well.
I doubt that you'll find anyone, adult or kid, that doesn't like this familiar taste and presentation... It's kind of like an "upside down pizza".
2 cups Cubed Cooked Chicken - Canned is okay
1/2 Thinly sliced Green Bell Pepper
1 Inner Pack Carb Counters' Zesty Italian Pasta Sauce
4oz Shredded Italian Cheese
1/2 cup Carb Counters™ Bakesquick™ - 1LB
1/2 cup Cream
1/2 cup Water
Preheat oven to 400 F.
Spray 9" pie pan with cooking spray or grease it.
Stir chicken, bell pepper and pasta sauce in pie pan.
Sprinkle with cheese.
In small bowl, combine all other ingredients and whisk until blended.
Pour over sauce and cheese in pie plate.
Bake 25-30 minutes or until knife comes out clean when inserted into center.
Makes 5 servings - 4 net carbs each