CREAMY CHICKEN MUSHROOM CASSEROLE

CREAMY CHICKEN MUSHROOM CASSEROLE 4 cups diced, cooked chicken (1 L) 1 tbsp bacon fat (15 mL) 1 lb sliced mushrooms (0.45 kg) Monterey Jack Sauce: 4 oz cream cheese (125 g) 1 cup Homemade Chicken Stock, (250 mL) 1 cup grated Monterey Jack cheese (250 mL) 1/2 cup whipping cream (125 mL) 1/3 cup sour cream (75 mL) 1 tbsp light-tasting olive oil (15 mL) 2 tsp cornstarch (10 mL) 11/4 tsp seasoning salt (1 mL) 1 tsp salt (5 mL) 1/4 tsp black pepper (1 mL) Crumb Topping: 3/4 cup Gluten-Free Bake Mix 2, OR (175 mL) Grain-Free Bake Mix, OR a combination of mostly almond flour and a little coconut flour 1/4 cup Parmesan cheese, the kind in a can (60 mL) 1/4 cup grated Monterey Jack cheese (60 mL) 1/4 cup butter, melted (60 mL) Preheat the oven to 375°F (190°C). In large bowl, place chicken. In nonstick skillet in bacon fat and over medium heat, cook mushrooms until turning brown. Add to chicken. Monterey Jack Sauce: In food processor, place cream cheese and process. Add Homemade Chicken Stock, Monterey Jack cheese, whipping cream, sour cream, olive oil, cornstarch, seasoning salt, salt and black pepper; process on very low speed and then increase the speed to mix well. Pour over the chicken and mushrooms. Stir to combine. Place mixture in 9 x 13-inch (23 x 33 cm) casserole dish. Bake 30 to 40 minutes, or until hot and bubbly. Crumb Topping: In glass pie dish, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR a combination of almond flour and coconut flour, Parmesan cheese and Monterey Jack cheese. Stir to combine with melted butter. Spread mixture out in the pie dish. Bake the topping alongside the casserole until golden brown, but not too brown. Sprinkle over baked Chicken and Mushroom casserole and serve.