With a few adaptations, I've discovered a delicious recipe that works great when you're living on a boat--even if you don't have refrigeration.
Prep Time 5minutes
Cook Time 15minutes
Carbs (g): 21
1 6-ouncecan chicken (white or dark according to your preference) OR turkey
1tablespoonmayonnaiseIf you don't have refrigeration and don't like to keep mayonnaise without it, one packet of mayonnaise from a sandwich shop usually contains 1 tablespoon (sometimes 2).
1/4cupbread crumbs (Panko are best; others will work)
1/4cupchopped pecans OR walnuts
Preheat oven to 400 degrees F.
Spray a small baking dish with nonstick baking spray. I use a 6" ovenproof Corelle bowl for two people; you could also use a pie pan or other small oven safe dish.
Drain the chicken and spread the pieces in the bottom of the pan, taking care not to crumble them.
Mix the maple syrup and mayonnaise in a small dish, then spread over the chicken.
Mix the bread crumbs and pecans together, then sprinkle over the maple mixture.
Bake at 400 degrees for 15 minutes, until the crumbs are golden and crunchy. If it's hot through but not getting golden, you can put it under the broiler for a few minutes, but watch it to make sure it doesn't burn.
Carefully serve so that the crumb topping stays intact.
This recipe easily doubles to serve 4.
Maple Pecan Chicken Casserole
Amount Per Serving
Calories 328Calories from Fat 207
% Daily Value*
Saturated Fat 4g20%
Vitamin A 65IU1%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.