I had some leftover chicken which needed using up today and so I put it together with some bits and pieces and came up with a delicious casserole. I know . . . it uses tinned soup, but sometimes you just have to do what you have to do, and I will confess right now, I am not a tinned soup snob. It has it's uses, and this is one of them.
In keeping with my dietary requirements I used low or half fat ingredients for everything, with the exception of the crispy onions on top.
The end result was a delicious casserole that was not only low in carbs and sugar, but high protein. There are roughly half of your daily fat requirements in it however, so you do have to take it easy fat wise the rest of the day, but that's not a problem if you stick to what you should be eating.
It is filled with all sorts of tasty crunch . . . chopped hearts of palm (you could use water chestnuts instead), chopped celery, flaked almonds . . .
You could, of course, replace the low fat sour cream with a no fat alternative, like plain yogurt, but I find yogurt can split, especially the low fat one . . . so I stuck with low fat sour cream, which adds a special richness. With it's low carbs and sugars, this is quite diabetic friendly.
I served it with plenty of green vegetables on the side and Todd had a crusty roll with his. It went down a real treat. I love it when leftovers feel like a luxury, don't you? It's really win/win. No waste and you feel indulged. Economical and thrifty as well. That's a bonus.
*Crunchy Chicken Casserole*Serves 4