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Chicken And Biscuits Casserole
Chicken And Biscuits Casserole

Chicken And Biscuits Casserole
Keto Chicken and Biscuits Casserole: A Low-Carb Comfort Food
Chicken And Biscuits Casserole
Source
Ingredients:
1
Servings
  • 960
    ml
     cooked, shredded or diced chicken (boneless, skinless)
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth
  • 240
    ml
     frozen peas and carrots (or mixed vegetables of choice)
  • 120
    ml
     diced onion
  • 2
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 1320
    ml
     almond flour
  • 120
    ml
     grated parmesan cheese
  • 2
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     butter, melted
  • 2
    item
     large eggs
  • 60
    ml
     unsweetened almond milk
Chicken And Biscuits Casserole
Instructions:
  1. Prepare the Chicken Mixture: Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the cooked chicken, heavy cream, chicken broth, peas and carrots, onion, garlic, thyme, rosemary, salt, and pepper. Mix well.
  3. Transfer the chicken mixture to a greased 9×13-inch baking dish and spread evenly.
  4. Prepare the Biscuit Topping: In a medium bowl, whisk together the almond flour, Parmesan cheese, baking powder, and salt.
  5. In another bowl, mix the melted butter, eggs, and almond milk until well combined.
  6. Add the wet ingredients to the dry ingredients and stir until a thick dough forms.
  7. Spoon the biscuit dough over the chicken mixture, spreading it out as evenly as possible.
  8. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
  9. Let the casserole cool for a few minutes before serving. Enjoy your keto-friendly Chicken and Biscuits Casserole!
  • 960
    ml
     cooked, shredded or diced chicken (boneless, skinless)
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth
  • 240
    ml
     frozen peas and carrots (or mixed vegetables of choice)
  • 120
    ml
     diced onion
  • 2
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 1320
    ml
     almond flour
  • 120
    ml
     grated parmesan cheese
  • 2
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     butter, melted
  • 2
    item
     large eggs
  • 60
    ml
     unsweetened almond milk
1
Servings
0

Prepare the Chicken Mixture: Preheat your oven to 375°F (190°C).

In a large bowl, combine the cooked chicken, heavy cream, chicken broth, peas and carrots, onion, garlic, thyme, rosemary, salt, and pepper. Mix well.

Transfer the chicken mixture to a greased 9×13-inch baking dish and spread evenly.

Prepare the Biscuit Topping: In a medium bowl, whisk together the almond flour, Parmesan cheese, baking powder, and salt.

In another bowl, mix the melted butter, eggs, and almond milk until well combined.

Add the wet ingredients to the dry ingredients and stir until a thick dough forms.

Spoon the biscuit dough over the chicken mixture, spreading it out as evenly as possible.

Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

Let the casserole cool for a few minutes before serving. Enjoy your keto-friendly Chicken and Biscuits Casserole!

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