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Chicken Delight Casserole – low carb

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A tasty chicken casserole remade to be low carb.

Ingredients

Scale
  • 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

  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

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.

Find it online: https://cookingwithchristi.com/chicken-delight-casserole-low-carb/