Low Carb Recipe – Mushroom Chicken & Sausage Casserole

Are you in the mood for comfort food? One of the great advantages of the Atkins Diet is that you can eat great food like this. On most other diets, the kind of food that really ‘sticks to your ribs’ is exactly what they’re trying to *keep* you from eating.

But you need food like this. And that’s why, after not too much time, people tend to fall off other diets.

This recipe was originally posted by Jeannine on October 5, 2004. I dare you not to try this one.

Here’s what Jeannine wrote:  

Made it last night & had some of the leftovers for lunch today. It is wonderful!

Low Carb Mushroom Chicken & Sausage Casserole


  • 3-4 cups diced cooked chicken
  • 1 pound pork sausage
  • 1 stalk celery, chopped fine
  • 1 tablespoon onion, chopped
  • 1/2 pound mushrooms, sliced
  • 8 ounces cream cheese, softened
  • 16 ounce bag frozen cauliflower, cooked well and drained
  • 8 ounces cheddar cheese, shredded
  • Salt
  • 1/2 teaspoon pepper
  • Paprika (optional)


Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.

Makes 8-12 servings

Can be frozen

Per 1/8 Recipe: 550 Calories; 40g Fat; 42g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Per 1/10 Recipe: 440 Calories; 32g Fat; 34g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Per 1/12 Recipe: 367 Calories; 27g Fat; 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

What I’ll do next time, since I’m not a sausage freak, is to use only a half pound of sausage & add more cauliflower. The net carbs will go up but maybe only to 8 or 9 net carbs per 1/8 serving.

2 Responses to “Low Carb Recipe – Mushroom Chicken & Sausage Casserole”

  1. Melissa says:

    This looks wonderful, but I have one question. The recipe calls for salt, but it doesn’t say how much to use. I don’t want to over-use it and have it come out too salty. Thanks.

  2. Chris says:

    Hello Melissa. You’re right, this recipe is wonderful. When cooking this recipe you’re cooking it to taste the chicken and sausage right? So, 1/2 to 1 tsp should be more then sufficient to make it right. Let us know how it turns out!

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