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Kalyn's Kitchen

Alice Springs Chicken Casserole

My brother-in-law Kelly’s version of Alice Springs Chicken from Outback Steakhouse inspired this Alice Springs Chicken Casserole. If you make your own sauce (or find a purchased sauce that’s not too high in carbs) this recipe is low-carb, low-glycemic, and South Beach Diet Phase Two. Use Casserole Recipes to find more recipes like this one.

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Alice Springs Chicken Casserole found on KalynsKitchen.com

At Outback Steak House there’s a dish called Alice Springs Chicken, made of chicken breasts topped with bacon, mushrooms, cheese and a creamy sauce. My brother-in-law Kelly re-created it back on 2006, and I used his version as the inspiration for Alice Springs Chicken Casserole in the early days of my blog.The casserole is definitely is a delicious combination of flavors, but my food preferences have changed since then, and now I wouldn’t normally make a casserole that uses bottled Alfredo sauce.  But the recipe has quite a few fans, and the original photo was pretty horrible, so recently I re-did this recipe with new photos, making a smaller version of the recipe that’s a bit lighter than the one my brother-in-law came up with.

If bottled Alfredo sauce is a deal-breaker for you, I think it would be fun to try this with my friend Kim’s Creamy Low-Carb Alfredo Sauce or Creamy Cauliflower Sauce, using one of those low-carb sauce choices would also make this gluten-free. If anyone tries that option, I’d love to hear how it works!

(Alice Springs Chicken Casserole was updated to a smaller and lighter version with better photos and step-by-step instructions, March 2014.)


Alice Springs Chicken Casserole found on KalynsKitchen.com

Trim four chicken breasts and cut each in half lengthwise. Cook the chicken in barely-simmering stock with a few herbs added until chicken is cooked through.  Let cool. When it’s cool enough to handle, shred the chicken into bite-sized chunks and layer in the bottom of a 12 cup casserole dish that you’ve sprayed with non-stick spray.  (I used my favorite Anchor Hocking 12 Cup Bake and Store Casserole Dish.)

While the chicken cooks, wash mushrooms, thickly slice, and saute in a tiny amount of olive oil until the mushrooms are browned. Layer the mushrooms over the chicken. I used 4 oz. of lean ham, but chopped Canadian bacon would also be good here.  Saute the ham until it’s slightly browned to bring out the flavor, then layer that over the mushrooms. I mixed a little sour cream with the Alfredo Sauce.  (Look for the lowest-carb Alfredo sauce you can find; some are much lower than others, or use one of the low-carb options to make your own sauce.) Pour the sauce over the chicken, mushrooms, and ham.

Sprinkle with grated Mozzarella and three-cheese blend, or whatever cheese you prefer. Bake about 20 minutes covered, or until the cheese is mostly melted. Uncover and bake about 20-25 minutes more, or until the top is nicely browned. Serve hot.

Make it a Meal:

This would be great with low-carb side dishes like Georgette’s Greek Zucchini or Roasted Broccoli with Garlic.

More Tasty Casseroles to Try:

Slow Cooker or Pressure Cooker Casserole Recipes Index ~ Slow Cooker or Pressure Cooker
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Pepperoni Pizza Cauliflower Casserole ~ I Breathe I’m Hungry
Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Alice Springs Chicken Casserole

My brother-in-law Kelly’s version of Alice Springs Chicken from Outback Steakhouse inspired this Alice Springs Chicken Casserole.

Ingredients:

  • 4 boneless skinless chicken breasts
  • stock or water for cooking chicken, enough to cover (I used water with some Better than Bouillon Organic Low-Sodium Chicken Base.)
  • 1/4 tsp. dried sage (for cooking chicken)
  • 1/4 tsp. dried thyme (for cooking chicken)
  • 1/4 tsp. onion powder (for cooking chicken)
  • 1 pound brown mushrooms, washed and thickly sliced
  • 2 tsp. olive oil
  • 4 oz. lean ham or Canadian Bacon, diced small
  • 1 jar (14 – 15 oz.) Alfredo sauce (Check labels and use the sauce with the lowest carbs you can find, or see notes for some options to make your own low-carb sauce.)
  • 1/4 cup sour cream (not needed if you make your own sauce)
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Four-Cheese Mexican blend

Directions:

  1. Preheat oven to 375F/190C. Spray three-quart casserole dish with  olive oil or non-stick spray.   (I used my favorite Anchor Hocking 12 Cup Bake and Store Casserole Dish.)
  2. Cook chicken breasts in barely simmering stock (or water with chicken soup base) plus thyme, sage and onion powder until chicken is cooked through, about 15-20 minutes.  Let chicken cool, then pull apart into bite sized pieces and layer in bottom of casserole dish.
  3. Heat olive oil in a large frying pan and saute mushrooms until all water has been released and mushrooms are lightly browned, then layer mushrooms on top of chicken.
  4. In same frying pan, saute diced lean ham or Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer Canadian Bacon on top of mushrooms.
  5. Whisk together the Alfredo Sauce and sour cream, then pour sauce over the mixture in casserole dish, letting sauce run down to bottom of pan.  Sprinkle over the Mozzarella and Four-Cheese Mexican Blend.
  6. Cover with the lid (or foil if your casserole dish doesn’t have a lid) and bake about 20 minutes, until the cheese is mostly melted. Uncover, and bake another 20-25 minutes, until cheese is slightly browned and casserole is bubbly.
  7. Serve hot.  This freezes well and can be reheated in a microwave or in a pan on the stove.

Notes:

If you want to make your own low-carb sauce you could try Creamy Low-Carb Alfredo Sauce or Creamy Cauliflower Sauce for this recipe.

Recipe inspired by a version of Outback Steakhouse Alice Springs Chicken created by my brother-in-law Kelly.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even if you use the lowest carb Alfredo sauce you can find, reduced-fat cheese, and lean ham, this is definitely a “once-in-a-while-treat” for the South Beach Diet. Most bottled Alfredo sauce has flour or cornstarch, although in small amounts, so this is probably best for Phase 2 or 3 if you’re actively trying to lose weight. Check the carb count on the Alfredo Sauce if you’re following any type of low-carb diet, or use Creamy Low-Carb Alfredo Sauce or Creamy Cauliflower Sauce to make your own sauce for a dish that’s truly low in carbs.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

lice Springs Chicken Casserole found on KalynsKitchen.com

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29 comments on “Alice Springs Chicken Casserole”

  1. Outback is my absolute FAVORITE restaurant and every time I go, Alice Springs Chicken is what I order. I was thrilled to find this recipe! However, one of my favorite parts at Outback is their delicious honey mustard sauce which is served with it. I'm wondering if I could sub the Alfredo for a homemade "honey" mustard sauce????

  2. Do you happen to know the carb and protein information?

    • For a variety of reasons I don't try to calculate that, but if you look after the recipe where it says Nutritional Information I have two suggestions of how you can get it.

  3. Hi Kalyn! I love your recipes. �� I am trying this out for my extended family and want to make sure there will be enough–how many cups of cooked chicken in your chicken breasts? Thanks in advance!

  4. It's in the oven right now! And it smells fantastic!! 😀 I can't wait! Thank you for the great recipe and easy to follow instructions!

  5. Susan, thanks for sharing those tips, and I still have not made the cauliflower sauce; need to do it!

  6. I made the casserole twice with the cauliflower sauce. The first time I made it with the addition of the sour cream and it was somewhat watery and the second time without and it was not watery at all. I did add diced asparagus for some color and taste. Both times the casserole was heavenly. Thank you for this wonderful recipe!

  7. Vivzilla, feel free to name it whatever you'd like, no worries!

    Christine, I'm thinking I must make that cauliflower sauce ASAP!

  8. I tried your suggestion of using the creamy cauliflower sauce and it was delicious!!! It was so creamy, you would not have known the sauce was made from cauliflower!

  9. I have this in the oven right now and think its gonna be a great addition to my freezer stash of meals even if the outback steakhouse menu names makes me shake my head a little.

  10. DLAOKC, I think that soup might be great as a sauce.

    Anna, so glad you like it!

  11. A great casserole that made nice work lunches. Thank you!

  12. Kalyn, I made a batch of your creamy cauliflower-mushroom soup earlier in the week. How do you think it might sub for the alfredo sauce? I know the color would be a little darker, but I'm thinking "yum!"

  13. I would cook first and then freeze, either in individual-serving portions or in a casserole dish, ready to be reheated. For best results, thaw before reheating and then either micorwave or bake.

    It might work fine to freeze before cooking, but I've never done casseroles that way.

  14. if you were to freeze this, would you cook it first or freeze it and cook it after thawing?

  15. Thanks Lydia. I can't say I am a big fan of steakhouse chains, but Outback is really quite good, high quality and consistently delicious.

  16. Well, I've never eaten at an Outback, but I can't imagine they make this dish taste any better than it looks in your photos. Yum!

  17. Valerie, so glad you like it. And yes, my photography has definitely improved!

  18. I've seen this on the menu at Outback but have never tried it. Your version looks delicious! It's incredible how far your photography skills have come. Love that you included the old photo! It's fun to look back.

  19. This sounds delish! I think I'm going to try it with a "healthy" Alfredo sauce recipe I have (roasted garlic, chicken stock, fat free half and half, and Parmesan – tastes just as good as the real thing!) so that I can eat it more often! Thanks for the wonderful recipes!

  20. Nancy, so glad it’s working for you now, and thanks for appreciating me.

  21. Thanks for the instructions on how to print…….I think I have it now…….appreciate you more than you know……..

  22. I made this tonight, and it was delicious! Loved it, loved it, loved it.

  23. MM and Mona, I had some for lunch today and it was delicious!

  24. holy moly too much eye candy. both of those dishes look incredible.
    i’m huuuuuungry now!

  25. That looks absolutely delicious!

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