Alice Springs Chicken Casserole

8 boneless skinless chicken breasts, cooked
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon onion powder
1 pound sliced mushrooms (or more)
8 ounces diced Canadian Bacon
1 (16 oz) jar Alfredo sauce
3/4 cup grated mozarella cheese (3/4 to 1)
1/2 cup grated low-fat sharp cheddar
1/3 cup chicken stock
1 tablespoon flour

Spray baking dish with non-stick spray. Cut chicken bite-sized and sprinkle
with spices and mix well. Layer in bottom of casserole dish. Saute mushrooms
in a little olive oil until all water has been released, then layer mushrooms
on top of chicken. In same frying pan, saute Canadian bacon a few minutes, just
to release flavor and slightly crisp it. Layer bacon on top of mushrooms. Heat
chicken stock to boiling in saucepan. Mix flour with 2 tablespoon cold water,
then wisk into chicken stock and cook 5 minutes, or until slightly thickened.
Wisk in Alfredo Sauce, and heat through, then pour sauce over the chicken
mixture in casserole dish, letting sauce run down to bottom of pan. Cover with
foil and bake at 375 F, 20 minutes. Uncover, sprinkle with cheese, bake 10-20
minutes, until cheese is slightly browned and casserole is bubbly.

Per Serving (excluding unknown items): 39 Calories; trace Fat (5.0% calories
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
716mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

NOTES : Inspired by Outback Steak House dish called "Alice Springs Chicken".

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