All;

Great Leftover recipe: (Induction friendly I think)

I'm having some for Lunch today, made two nights ago...

Sauce: Given the Cream content The Carb Count will vary Depending on how much you want to make naturally... I'd consider this a 2-serving recipe, The thinner the Cheese sauce the longer it goes naturally

Preheat oven to 375

1 TBSP Butter
Diced Onions or Shallots
2 - 3 TBSP Sour Cream
2 - 3 TBSP Half/Half or Whipping Cream
3 - 4 Oz Cheddar Cheese (or other) cubed
Salt/Pepper to taste

Melt butter over Medium, Saute the Onions / Shallots
Stir in the Sour Cream
Stir in the Cream (Half/Half)
Just bring to simmering Boil and add the Cubed Cheese to melt without scorching the cream, stirring frequently to blend in the 2 creams, remove from heat.

The Base:

1 - 2 Cups cut up (cubed) leftover roasted chicken (Light/dark mixed)
6 to 8 Asparagus Spears (boiled or steamed)

Assembly:

Coat (rub) bottom of small casserole with smear of butter (I just like butter)
Layer the Chicken Cubes (skin and all if you like) across the casserole
Arrange the already cooked Asparagus across the top
Pour the Cheese Sauce over the mixture, covering (at least dampening all the components)
Top with a couple of handfuls or crushed Pork Rinds for the Crunchy texture

Bake at 375 till bubbly around the edges, and the prok-rinds have darkened just a bit, about 20 to 25 minutes.

I always have Cheese Sauce leftover to use on broccoli or some such vegetables at a later time.

Sorry, I'm not an Expert Recipe poster....

Enjoy