Wednesday, March 20, 2013

Almond Chicken Casserole - Low Carb

This recipe is light, yet filling and bursting with flavor all at the same time! Very easy to make and perfect for preparing in advance and baking later.

Almond Chicken Casserole – Low Carb


1 Head cauliflower
½ Medium size yellow onion  
1 Sweet Red Pepper
8 oz. Baby Bella Mushrooms
1 lb Fresh Ground Chicken
4 oz. White Cheddar Cheese (grated)
1 cup Almond flour
2 Eggs
¼ cup Greek yogurt
2 tsp. Salt
1 tsp. Pepper
1 tbsp. Olive oil 


Brown ground chicken over medium heat then set aside.

Chop onion, red pepper, mushrooms, and cauliflower (if cauliflower is too difficult to chop then steam first for 5 minutes).  Mix vegetables together in large bowl. Add 1 tsp of salt and pepper.

Transfer vegetable mixture to large pot coated with olive oil and sauté over medium heat for ten minutes.

Let vegetable mixture cool then mix in the ground chicken, almond flour and cheese.

In small bowl whisk together the eggs and Greek yogurt (creates a batter like consistency). Then blend the batter into the veggie/chicken mixture. Add additional salt/pepper to taste and be sure to mix well.

Pour mixture into glass baking dish and top with additional grated cheese.

Bake at 350 degrees for 25-30 minutes.