This casserole will have you going back for seconds or thirds and later eating it cold out of the refrigerator.  How do I know?  That’s what my husband did, all the time raving about it!  You may use cauliflower florets cut small instead, or rutabaga (this will be even more potato-like), but to keep carbs in line, use less of the rutabaga.  In fact, you don't need quite as much chayote squash either, so add according to your taste.  It is very important to cut the chayote squash into very small diced pieces to get a more potato-like effect.  I realized afterwards that I could have cut mine finer and I will do that next time.

1 rotisserie chicken
  (4 cups diced cooked chicken)
2 large chayotes, peeled, (42 oz; 119 g)
  cut into large chunks*  OR cauliflower florets (4 cups)
  OR rutabaga (3 cups)
1 tbsp olive oil, OR bacon fat (15 mL)
1 cup chopped green pepper (250 mL)
1/cup chopped green onions (125 mL)
Cheese Sauce:
4 oz cream cheese (125 g)
1/cup whipping cream (125 mL)
2 tbsp water (30 mL)
1 tbsp light-tasting olive oil (15 mL)
2 tsp Montreal® Chicken seasoning (10 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
11/cups grated Cheddar cheese (375 mL)
1 cup sour cream (250 mL)
Pork Rind Topping:  OR use this delicious CRUNCHY TOPPING
1 cup pork rind dust ( 250 mL)
2 tbsp butter, melted (30 mL)
1/cup grated Cheddar cheese (60 mL)

Preheat oven to 350°F (180°C).

In large bowl, set diced, cooked chicken aside.

In large pot in boiling water, cook chayotes about 12 minutes, until soft.  Remove with slotted spoon to a colander.  Rinse in cold water and pat dry.  Dice chayotes finely (the finer the dice, the more authentic it will taste), removing any seeds or hard bits.

In large frying pan, over medium heat and in olive oil, OR bacon fat, stir fry green pepper until softening.  Add green onions and cook a further 2 to 3 minutes, stirring frequently.  Set aside with chicken.

Cheese Sauce:  In large frying pan, add cream cheese (break it up into chunks), whipping cream, water, olive oil, Montreal® Chicken seasoning, salt and black pepper.  Stir frequently with a whisk.  Once the cream cheese has mostly melted, stir in Cheddar cheese and keep stirring until the sauce is thick and smooth.  Stir in sour cream.  Add chicken, green peppers and green onions.  Stir to combine well.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish.  Sprinkle top with Pork Rind Topping.  Sprinkle Cheddar cheese in between.

Bake 25 minutes, or until bubbly and hot.

Pork Rind Topping:  In medium bowl, combine pork rind dust and melted butter.

Helpful Hint:  Cooked and diced, the chayote squash fills about 4 cups (1 L)

Yield:  8 servings
1 serving
485.7 calories
35.5 g protein
33.3 g fat
5.0 g fiber
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