My mother made this often when I was growing up. She LOVED the taste of toasted almonds with chicken so much! Of course, she used canned soup and real rice in her recipe, but I use my homemade low-carb version of Cream of Chicken Soup and cauliflower and grains instead. Tastes every bit as good as the classic recipe of my childhood! The hubs dipped up seconds tonight! Neither of us miss the rice in this low-carb version of this dish.
This recipe is suitable once you reach the nuts and seeds level of Phase 2 Atkins. Keto folks can enjoy it if it will fit into your daily carb limit. This would not be suitable for Primal-Paleo followers. Many more delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: amongfriends.us/order.php.
2 c. cooked chicken, diced
1 c. celery, diced fine
3 c. cauliflower, coarsely chopped around ½” dice, RAW!
1 c. heavy cream
½ recipe my low-carb Condensed Cream of Chicken Soup
¼ c. chopped pimiento
3/4 c. + 3 T. Hemp Hearts
½ tsp. onion powder
¼ tsp. salt
1/8 tsp. coarse black pepper
½ c.-3/4 c. chicken broth (use just as much as needed for thick, moist mixture)
½ c. slivered almonds, toasted in 350º oven until lightly browned
VARIATION: If you prefer, you can put all the almonds on the top of the casserole, but I like some inside as they soak up liquid and plump up, rendering a nice texture. Another variation is to add some chopped water chestnuts if you like. This can be made with leftover turkey meat as well.
DIRECTIONS: Make the homemade cream of chicken soup. Place 1/2 recipe in a large bowl. Save the balance for another use. Preheat oven to 350º. Stir in all remaining ingredients, reserving a few of the almonds for topping. Toss the ingredients in the bowl until all is moistened, adding just enough of the chicken broth for a nice, moist mixture. Pour into lightly oiled casserole dish. Pop into 350º oven for 35 minutes. Sprinkle with remaining toasted almonds and continue to bake around 15-20 minutes longer or until bubbling around the edges. Remove from oven and allow to “set up” 5-6 minutes (grains will continue to absorb excess liquid during this wait. Serve with your favorite green vegetable and ENJOY!
NUTRITIONAL INFO: Makes 7 servings, each contains:
507 calories, 40 g fat, 9.61 g carbs, 4.95 g fiber, 4.66 g NET CARBS, 23 g protein, 479 mg sodium