Very simple dish for supper when you don’t want to fuss too much and time is a factor.  We liked it very much, and since I didn’t have to precook the chicken, this casserole was quick and easy.

2 lbs chicken breasts, diced (0.9 kg)

1/2 cup mayonnaise (125 mL)

1/2 cup sour cream (125 mL)

1/4 cup Parmesan cheese (60 mL)

1 tbsp minced garlic (15 mL)

1 tsp salt (5 mL)

1 tsp Montreal Chicken seasoning (5 mL)

1 tsp dried parsley (5 mL)

1/2 tsp black pepper (2 mL)

1/2 tsp red pepper flakes (2 mL)

1/4 tsp seasoning salt (2 mL)

Crispy Cheese Crumb Topping:

1/2 cup grated Mozzarella cheese (125 mL)

1/3 cup Gluten-Free Bake Mix 2, OR almond flour) (75 mL)

2 tbsp butter, melted (30 mL)


Preheat the oven to 375°F (190°C). 

In 9 x 13-inch (23 x 33 cm) baking dish, place diced chicken. 

In medium bowl, combine mayonnaise, sour cream, Parmesan cheese, garlic, salt, Montreal Chicken seasoning, dried parsley, black pepper, pepper flakes and seasoning salt.  Spread over top of chicken.  Bake 45 minutes or until chicken is cooked through.  Sprinkle with Crispy Cheese Crumb Topping. 

Crispy Cheese Crumb Topping:  In small bowl, stir together Mozzarella cheese, Gluten-Free Bake Mix 2, OR almond flour and melted butter.  In a glass pie dish spread mixture and pat down firmly.  Bake alongside casserole but check after 20 minutes.  It should be golden brown by about 25 minutes.  It will crisp up further as it cools.  Break it up and the sprinkle over top of the casserole.

Yield:  9 servings

1 serving

296.5 calories

27.1 g protein

19.2 g fat

0 g fiber

2.2 g net carbs

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