Mushroom Sausauge and Chicken Casserole

3-4 cups cooked chicken, cubed

1 lb. Pork sausage

1 stalk celery, chopped fine

1 T onion, chopped

½ lb. Mushrooms, sliced (I used 4 oz. Canned)

8 oz cream cheese, softened

16 oz bag frozen cauliflower, cooked well and drained

8 oz. Shredded cheddar cheese

salt

½ tsp pepper

paprika (optional)

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

Makes 8 – 12 servings: (8 servings – 4 net carbs each) (10 servings – 3 net carbs each) (12 servings – 2.5 net carbs each)