Chicken, bacon& mushroom casserole

1) Simmer all (finely chopped) ingredients except the mushrooms, cream and cornflour, in the oil at a medium temperature so as not to overcook.
2) Once everything is soft add the mushrooms (finely chopped) to the chicken/bacon mix. Cook till mushrooms are soft.
3) Dissolve the cornflour in a little of the cream and add to the pan. Stir the contents of the pan well as it will thicken from the cornflour. Don't be concerned if it looks a bit clumpy. Keep stirring for a minute or so to allow for the flour to cook and then remove pan from the heat.
4) Allow dish to cool to room temperature and mix well in a food processor. Stir remaining cream through at the last minute.
5) If you stir in the cream whilst the meal is too hot it will probably cause the meal to split (food will separate from the fat, instead of emulsifying with it). This is simple to fix and can be done with all keto meals if necessary. To “un-split” a meal simply boil the kettle and add about 2 teaspoons of BOILING water to the meal and stir very quickly. You may need a tiny bit more water than this. If the water is not boiling hot, you will end up with a big watery mess!

The casserole is based on a ratio 4:1 and contains 320 calories, 5.3g protein, 32.1g fat, 2.6g carbohydrate.