Chicken Delight Casserole – low carb

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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.


Chicken Delight Casserole – low carb

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A tasty chicken casserole remade to be low carb.

  • Author: Christi Wharton


  • 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.


  1. Preheat oven to 350F and spray a 9 X 13 baking dish with avacado oil spray
  2. Mix all ingredients except for onion rings in a large mixing bowl
  3. Transfer chicken mixture to prepared baking dish and bake in preheated oven for 30 minutes
  4. Remove baking dish  from oven and sprinkle top with onion rings
  5. Bake for 20 minutes more
  6. Remove from oven and let cool for at least 10 minutes before serving


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.

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