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Chicken casserole recipe?

I want to be very low carb, but i wan it ot be creamy not dry.

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1. Chessy Chicken Noodle Casserole: 35 min 35 min prep 4 servings 2 chicken breasts, cut into cubes (skinless & boneless) 1/2 (10 7/8 ounce) can cream of chicken soup 1 tablespoon olive oil 1/4 lb Velveeta cheese (cut into cubes) 1/2 (12 ounce) bag egg noodles 1 (15 1/4 ounce) can corn 1 tablespoon seasoning salt (such as Lawlry's) 1/2 tablespoon parsley flakes 1 teaspoon pepper 1. Cook egg noodles in boiling water till chewy. 2. Cook chicken in olive oil, and Lawlry salt till chicken is not pink in middle, then drain oil. 3. Combine cream of chicken soup, egg noodles, and chicken till boiling. 4. Reduce heat, and add Velveeta cheese, corn, and pepper. 5. Cook until all of Velveeta is melted. 6. Remove from heat and sprinkle with parsley flakes.
2. http://southernfood.about.com/od/lowcarbchicken/r/bl31106c.htm Low Carb Chicken Casserole, Chicken and Cauliflower Casserole From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Grated caulilflower makes this a good low carb replacement for chicken and rice. INGREDIENTS: 1 pound boneless chicken breasts 1 tablespoon olive oil, or use cooking spray salt and pepper, to taste 1 head cauliflower, grated 1 1/2 teaspoons herbs, dried; basil, thyme, etc. 1 1/2 teaspoons dried parsley 3 tablespoons heavy cream 1 cup shredded Cheddar cheese PREPARATION: Wash chicken breasts or tenders; pat dry. Cut into cubes. Heat oil in a heavy skillet over medium heat; add chicken and cook until chicken is browned and just tender, about 10 to 12 minutes. Add cream and stir to scrape up any browned bits.. Spray a 7x11-inch baking dish with vegetable cooking spray; add grated cauliflower. Sprinkle cauliflower with a little salt and pepper, onion powder, basil and thyme or a combination of herbs, and parsley. Top cauliflower with chicken; drizzle with the cream. Sprinkle cheese over all. Cover and bake for 15 minutes at 325°. Serves 4 to 6 Approximate nutrients, based on 5 servings: Per Serving: 258 Calories, 16g Fat (56.0% calories from fat), 26g Protein, 2g Carbohydrate, 1g Dietary Fiber, 91mg Cholesterol, 198mg Sodium. Exchanges: 0 Grain(Starch), 3 1/2 Lean Meat; 0 Vegetable, 0 Non-Fat Milk, 2 Fat. More Chicken Casserole Recipes
3. Cheesy Chicken Casserole Ingredients: 6 chicken breast halves with skin and bone 1 10-ounce package frozen chopped broccoli 1 cup cream 1 cup half-n-half mixed with water (1/2 of each) 16 ounces mascarpone cheese 1 teaspoon salt 3/4 teaspoon garlic powder 1 1/2 cups grated Parmesan, divided Early in day, simmer chicken in water to cover until tender, adding 1 small chopped onion, 1 teaspoon salt, 1 bay leaf, 2 garlic cloves and 3 celery tops to water. Remove chicken; cool. Discard skin and bones; slice chicken thinly; cover and refrigerate. About 1 hour before serving, cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole. Preheat oven to 350°F. In double boiler, over hot, not boiling water, blend cream, half-n-half mixture, mascarpone, salt and garlic powder until smooth and hot; stir in 3/4 cup Parmesan. Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan. Bake at 350° 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving. Pass remaining Parmesan at table. If desired, in last 10 minutes of baking, top with buttered, toasted low carb bread crumbs or crumbled Lean Protein Chips (see product reviews for information.) Makes 8 servings. 2 net grams of carbohydrate per serving.
4. Instead of creamy, try adding your favorite salsa to the chicken. Put the chicken in a baking dish, add some veggies (cut up zucchini, peppers strips & sliced onions). Then pour the salsa over it. There's a nice blend of cheeses with Mexican seasonings you can add to the top, but put it on just before it's done, or for 10 mins or so. The salsa should provide plenty of seasoning. Have a nice salad with it and you have a nice, low carb chicken dinner.
5. Chicken Fajita Casserole 1 T oil 1 lb chicken breast, cut in strips 2 t taco seasoning mix salt, pepper, garlic powder 1/2 cup onions, thinly sliced 1 cup red & green pepper strips 1/2 cup salsa 8 oz jack cheese, shredded Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken done, remove from pan. Add onions and peppers and cook few minutes til crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for few minutes til cheese bubbly and melted. (Serves 3 @ 9 carb, 2 fiber (7 NET carbs) 527 Calories, 29 fat, 55 protein)