• Lisa Jarvis

Lower Carb Poppyseed Chicken Casserole


Yum!! I was craving the classic poppyseed chicken casserole and decided to try to make a low carb version of it... it turned out great! My family and I all loved it! You will too!


Here’s what you need:

1 rotisserie chicken, meat cut up , or 5-6 cups cut up cooked chicken

1 12 oz bag cauliflower rice, cooked

1 cup sour cream, regular or light

1 cup chicken broth

2 t poppy seeds

1/2 cup coconut milk (unsweetened)

1 T butter

1 t garlic powder

1/2 t onion powder

1/2,t salt

1/4 t black pepper

1 T corn starch


Topping:

1 1/2 cup almond flour

1 egg

1/2 t salt

2 T butter


Preheat the oven to 350. In a large pan, over medium heat, heat the broth, coconut milk, 1 T butter, garlic powder, onion powder, corn starch and 1/2 t salt. Stir until thickened. This will take 3-4 minutes. Stir in the cut up chicken, cauliflower rice, poppy seeds and sour cream. Spread this mixture into a 9x13 pan that has been sprayed with cooking spray. Set this aside and make the topping. To make your topping, stir all the topping ingredients together until it is crumbly. Sprinkle this on top of the chicken mixture. Bake at 350 for 35-40 minutes or until bubbly. Enjoy!

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