4-6 Chicken breasts, boiled and shredded (I used a whole small chicken that I cooked in the crockpot…saving the broth, of course)
1 bag real bacon bits
1-2 bunches of fresh asparagus, snapped and washed
1 container of fresh mushrooms
3 T. flour
3 T. butter
Melt in pan. Remove pan from heat.
Add 1 1/2 c. heavy whipping cream and stir until well mixed.
Return to heat.
Add 1 1/2 c. mozzarella
In greased 13×9 pan, layer cooked shredded chicken. Top with asparagus spears. Add mushrooms and bacon bits. Sprinkle with seasoning.
Pour over roux sauce.
Cover and bake at 350 for 30 minutes.
Uncover and cook for 15 minutes.
Carbs per serving: 3