Low-Carb Creamed Chicken and Biscuits Casserole
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 batch of Low-Carb Butter Swim Biscuits dough (see previous recipe)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet, melt the unsalted butter over medium heat. Add the almond flour and whisk constantly for 1-2 minutes until lightly golden brown and fragrant.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Cook for 2-3 minutes until the mixture begins to thicken.
- Stir in the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, garlic powder, onion powder, salt, and pepper. Continue cooking and stirring until the cheeses are melted and the sauce is smooth and creamy.
- Add the cooked chicken to the skillet and stir until well coated in the creamy sauce. Remove from heat.
- Transfer the creamy chicken mixture to the prepared baking dish, spreading it out evenly.
- Prepare the Low-Carb Butter Swim Biscuits dough according to the instructions in the previous recipe.
- Drop spoonfuls of the biscuit dough on top of the creamy chicken mixture in the baking dish, leaving some space between each biscuit.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Nutritional Information (per serving, serves 6):
- Calories: 450
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 25g
Enjoy this comforting low-carb creamed chicken and biscuits casserole as a satisfying keto-friendly meal!