CHICKEN/BROCCOLI BAKE
6 oz. chicken
4 oz. fresh broccoli
1/2 cup crushed pork rinds (I used 4 slices of Canadian Bacon diced VERY finely instead of the pork rinds)
2 T. chopped onion
2 t. minced garlic (1 clove)
1 c. shredded Mozarella cheese (I didn't use a full cup)
1 T. Parmesan cheese (I used freshly grated)
1/4 cup Mayo
1/4 cup sour cream
1/4 cup water
Cook the broccoli and drain well, reserving 1/4 cup of water. Combine the water, mayo, sour cream in a bowl. Combine Parmesan and the diced Canadian Bacon. Put 1/2 the Parmesan and Canadian Bacon mixture in a Pam sprayed casserole dish. Then layer the chicken, the broccoli and the sauce, and the cheese. Put on the other 1/2 of the Parmesan and Canadian Bacon mixture, bake in a 350º oven for 30 minutes and ENJOY!!!
Now, let me tell you the changes I made because I know pork rinds are a no no
and I got this off of another low carb site. Instead of the pork rinds, I used 4 slices of Canadian bacon, diced VERY finely and I only use freshly grated Parmesan, not that canned stuff, mixed those two together. I did use the water in the sauce mixture but would leave that out next time, and there will be a next time. I used about 2/3 of a 13 oz. can of chicken breast, well drained. Even my DH thought it was wonderful. I think this is much more healthy
than the original recipe. I really loaded it up with the fresh broccoli and I steamed mine rather than boiling it. Hope you try it and like it.....GrannySmith