Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque.

Target recipe: set oven to 425 degrees. line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork. bake for 6-8 minutes. reduce oven temperature to 350 degrees. cool the crusts on a wire rack. in a small frypan, saute the onion and garlic until tender (about 3 minutes). in a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently. divide the mixture in half and spoon into the baked and cooled pie crust. in a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined. pour half of the cream/egg mixture over the veggies. bake on lowest oven rack for 30 minutes, or until set.