Chicken & Swiss Casserole

There's something about casseroles that my family just loves, especially the boy.  This is a very versatile dish that can be made with whatever you have handy in the fridge.  Whatever frozen veggies you have (that are low carb), whatever cheese you have, whatever leftover meat you have, etc.  I made this to use up the leftovers after I made Bacon Roasted Chicken.  The sauce below is basically the low carb version of cream of chicken soup if you have other recipes you'd like to try it with. *INDUCTION FRIENDLY*

4 STARS
6 servings
7 net carbs per serving (but could be less depending on the veggies you choose)

16oz bag of low carb mixed veggies (I used a deluxe stir fry mix but if you are still in induction, you should probably use broccoli or a broccoli cauliflower mix or green beans)
6oz shredded swiss
1/2 c mayo (the kind made with canola instead of soybean oil is preferred when following Atkins)
1/4 c full fat sour cream
seasoned salt to taste
pepper to taste
1/2 tsp chicken bouillon crystals
2 cups cooked diced chicken (you can cheat and use 16oz of canned white meat chicken, fully drained)

Preheat over at 350 degrees.  Lightly coat an 8x8 or 9x9 pan.  Cook the frozen bag of veggies in the microwave in a microwave safe bowl for 4 minutes with a TBSP of water in the bowl.  Shred cheese (I prefer to buy block cheese then shred myself as it tastes better and isn't coated with that weird anti-caking powder that is on pre-shredded cheese).  Mix together the mayo, sour cream, seasoned salt, pepper and chicken bouillon to form a thick sauce.  Mix together the sauce, cheese and diced chicken and pour into casserole pan.  Cover with foil and cook at 350 degrees for 40 minutes.  Remove foil and continue cooking for 10-15 minutes to get a bit of a crust on top.  Remove from oven and let sit for 5 minutes before cutting.