Very basic and simple casserole.  Our low-carb creamy sauces are not laden with flour, but I bet you will like it even more than a  flour-based sauce. Creamy sauce with plenty of Cheddar cheese and my crispy crumb topping.  You can add cooked mushrooms and onions to this casserole, if desired.  It’s easy to play with this one.  A rotisserie chicken is convenient for this recipe, but would be awesome with shredded chicken (cook chicken breasts in a crock-pot or pressure cooker with chicken stock).

4 cups diced, cooked chicken from rotisserie chicken, OR (1 L)
  shredded chicken (see Helpful Hints below)
1 1/2 cups grated Cheddar cheese (375 mL)
Creamy Sauce:
8 oz cream cheese (250 g)
1 cup heavy cream (250 mL)
4 tbsp water, OR chicken stock (60 mL)
2 tbsp olive oil (30 mL)
Liquid sweetener to equal 2 tsp (10 mL)
  sugar (to balance flavors), optional
2 tsp Montreal® Chicken Seasoning (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4 tsp salt, OR to taste (1 mL)
1/4 tsp white pepper (1 mL)
Crispy Crumb Topping:
1/2 cup grated Mozzarella cheese, (125 mL)
  OR Cheddar cheese
1/3 cup Gluten-Free Bake Mix 2 (75 mL)
  OR almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, place prepared chicken.

Creamy Sauce: In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sweetener, Montreal® Chicken Seasoning, cornstarch, OR arrowroot powder, salt and black pepper until smooth, cornstarch, OR arrowroot powder,  salt and white pepper until smooth.  Combine chicken and sauce and spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Top with grated Cheddar cheese.  Bake 35 minutes.  Sprinkle with Crispy Crumb Topping after baking.

Crispy Crumb Topping:  In small bowl, combine Mozzarella or Cheddar cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle topping in pie dish and bake alongside the casserole.  Keep an eye on it.  It will usually take 25 minutes to bake.  It should be turning golden, but not too brown.  It will crisp up upon cooling.   

Yield:  8 servings
1 serving
486.7 calories
32.2 g protein
37.8 g fat
0 g fiber
3.6 g net carbs 

Helpful Hints: To make shredded chicken: In slow-cooker, place chicken breasts and cover with chicken stock.  Cook on high 4 hours or until the chicken shreds easily with 2 forks.  Three large chicken breasts made 6 cups (1.5 L) shredded chicken.   Use leftover chicken stock for soup.  (Please note - there is another method - stovetop, however, feel free to use cubed roasted rotisserie chicken - that's fine as well).

To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper. Optionally add some cut up onion and 1 chopped carrot. Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

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