Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets, steamed
- 1 cup broccoli florets, steamed
- 1/2 cup carrots, diced (use sparingly for lower carb content)
- 1/2 cup celery, diced
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth (preferably homemade)
- 1 cup unsweetened almond milk or coconut milk
- 2 tablespoons butter or ghee
- 2 tablespoons almond flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Topping:
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter or ghee
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 large egg
Instructions:
-
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a large skillet, sauté the onion and garlic in butter until softened.
- Add the almond flour and stir well to combine.
- Slowly whisk in the chicken broth and almond milk to avoid lumps.
- Cook until the mixture thickens.
- Add the shredded chicken, cauliflower, broccoli, carrots (if using), celery, thyme, rosemary, salt, and pepper. Mix well.
- Preheat the Oven:
-
- Assemble the Casserole:
- Transfer the chicken and vegetable mixture into a greased casserole dish, spreading it evenly.
- Prepare the Topping:
- In a bowl, combine almond flour, Parmesan cheese, melted butter, baking powder, garlic powder, salt, and pepper.
- Stir in the egg until a dough-like consistency forms.
- Top the Casserole:
- Drop spoonfuls of the topping over the chicken and vegetable mixture, spreading it out as evenly as possible.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the filling is bubbling.
- Assemble the Casserole:
- Serve:
- Allow the casserole to cool for a few minutes before serving.