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This recipe for this chicken casserole was first published at A Southern Life. I first had it at my sister’s wedding shower in the late 80’s. It is great for a nice lucheon. I also recently made this to share with an ailing friend.
This version is remade to be lower in carbs and healthier. Instead of the canned cream of chicken soup, I made my own from scratch with a keto flour alternative. The original also calls for canned onion rings. I am including a homemade version of that as well.
This is great served with a green salad. My only problem with this chicken casserole is that I have to be careful with the portions because it is so good, I could eat a lot of it! Even low carb recipes need some portion control.
Try this out and let me know what you think.
PrintChicken Delight Casserole – low carb
A tasty chicken casserole remade to be low carb.
Ingredients
- 4 chicken breasts poached and cut into bite size pieces
- 1 2oz jar of pimientos
- 1 8oz can of chopped water chestnuts
- 1/2 cup slivered almonds, toasted
- 1/2 teaspoon celery salt
- Dash of pepper
- 2 tablespoons lemon juice
- 1 cup mayonnaise (preferably made with avacado or olive oil)
- 1 cup cream of chicken soup
- 1 recipe onion rings
- Thinly slice 1 small to medium onion on a mandaline. Soak for a few minutes in heavy cream. Toss with keto flour. Pan fry in avocado oil.
Instructions
- Preheat oven to 350F and spray a 9 X 13 baking dish with avacado oil spray
- Mix all ingredients except for onion rings in a large mixing bowl
- Transfer chicken mixture to prepared baking dish and bake in preheated oven for 30 minutes
- Remove baking dish from oven and sprinkle top with onion rings
- Bake for 20 minutes more
- Remove from oven and let cool for at least 10 minutes before serving
Notes
This dish keeps in the refrigerator for 5 days and can be frozen for around 6 months. Leftovers reheat well either in the microwave or covered in the oven for 10 to 15 minutes.