Here is a super-simple chicken casserole.  It was tasty and I only used half the packet of chicken breasts that I had.  I used the rest to make chicken fingers. Great served with tender, cooked green beans.  Pork rinds make a great alternative to bread crumbs.  Just be careful, as occasionally there can be hard bits.  If you like first toss the pork rinds in a little melted butter.

1 lb skinless chicken breasts, (0.45 kg)
1/cup mayonnaise (125 mL)
1/cup Parmesan cheese (60 mL)
2 tsp crushed garlic (10 mL)
  (the bottled kind)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (2 mL)
11/cups grated Monterey Jack, (300 mL)
  OR Pepper Jack cheese
1/cup pork rind dust, OR (125 mL)
   use this Crispy topping (bake and sprinkle over at the end)

Place the chicken in a 9 x 13-inch (23 x 33 cm) casserole dish.  In medium bowl, combine mayonnaise, Parmesan cheese, garlic, seasoning salt and black pepper.  Spread over top of chicken.  Sprinkle with grated cheese and pork rind dust.  Bake 30 to 35 minutes.

Yield:  6 servings
1 serving
365 calories
28.8 g protein
26.3 g fat
0 g fiber
1.3 g net carbs 

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