Rutabaga & Chicken Casserole Recipe With Nutrition Data and Calorie Count

Great for LCHF and Atkins.

Yields:

8 servings

Prep Time:

10 mins

Cook Time:

90 mins

Meal Type:

Main Dish
Lunch

Rating:

Ingredients

Directions

Peel the rutabaga and cut it first in half then in slices of about 1/4". Clean and wash the chicken thighs. In a pot, boil together the chicken and rutabaga until the meat starts falling off the bone.
With a straining spoon, take out the chicken and rutabaga from the pot. Let drain some. Separate the meat off the bones, remove skin and cartilages. Break apart the meat in about 1" pieces by hand or use a knife. Separate rutabaga slices in a plate or bowl.
Whip the egg with the heavy cream and about 1/2 cup of the broth in which the chicken and rutabaga have boiled. Mix in half of the shredded cheese and salt to taste. If you like your casserole to be thicker, you can add 1/2 tsp xanthan gum.
In a casserole dish or an oven-proof oven, start layering the the chicken meat and distribute evenly. On top of the chicken meat layer the rutabaga slices. Pour the egg mixture and shake the pot a little to make sure the mixture went all in between meat and rutabagas.
Bake in the oven at 400 °F (205 °C) for about 15 minutes. Take out of the oven, sprinkle the remaining cheese on top distributing evenly, and bacon bits then bake for another 10-15 minutes until the cheese on top is melted and bubbly.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 161

% Daily Value*

Nutrition summary:

There are 161 calories in 1 serving of Rutabaga & Chicken Casserole.

How long would it take to burn off 161 KCal?
Basketball	16 minutes
Cycling (10 MPH)	22 minutes
Jogging	13 minutes
Running	11 minutes
Swimming (crawl, moderate pace)	16 minutes
Walking	19 minutes
Weight Training	19 minutes
Values estimated based on person weighing 160 lbs.