My Mom is a carb addict. It's ok though as she has the metabolism of a 16 year old boy. I did not inherit her metabolism. Anyway... she ate all the Ritz crackers that I normally use to top casseroles. 10 Ritz crumbled over an entire casserole is even OK in my carb-o-phobic handbook ;) So faced with a casserole and no topping (and a toppingless casserole is just too sad) I grabbed a couple of packets of Crunchy Cheese (a rockin low carb snack I eat, 1 carb per packet) and crumbled those on top. Viola. Killer crunchy topping, low in carbs and added protein too.
Crunchy Chicken Casserole
1 cup Chopped Broccoli, steamed
1/2 Yellow Onion, chopped
2 Green Onions, chopped
2 boneless skinless Chicken Breasts, sliced into 1" pieces
1 teaspoon Italian Seasoning
1/2 cup Frozen Peas
1/2 cup Sour Cream
1 can of Cream of Chicken Soup (undiluted)
Salt & Pepper to taste
2 - 1.5 oz bags of Crunchy Cheese
1 Tablespoon Butter
Preheat oven to 350 degrees. Steam broccoli and set aside. Saute onions till golden. Remove from pan. Saute chicken until golden and cooked through. Add broccoli and onions back to pan. Mix sour cream and cream of chicken soup together and pour over. Add peas, Italian seasoning, salt & pepper to taste. Stir to coat. Pour into a casserole dish. Crumble crunchy cheese in a ziplock baggie and sprinkle mixture over the top of casserole. Melt 1 Tablespoon of butter in the microwave. Drizzle melted butter evenly over topping. Bake 30 minutes, until golden brown.