This recipe is GREAT for fall & winter, especially if you want to cook up meals ahead of time or for holiday gatherings.
4-6 chicken breasts, precooked, or leftover chicken will work well
(I cook mine in the Instant Pot while I’m prepping other ingredients)
½ cup almond flour
2 tbsp flaxseed (optional)
1 stick melted butter
2 tbsp poppyseeds
1 medium onion, diced/chopped
8 ounces sour cream
½ cup heavy cream
½ cup chicken broth
1-2 tsp salt, pepper to taste
Chopped cauliflower (optional)
Crushed pork rinds (optional)
While chicken is cooking, mix the flour, flaxseed, & butter into a crumbly mixture. Press into a 9×13 or similar baking dish.
Mix the sour cream, heavy cream, broth, salt, pepper, HALF the poppyseed, and other seasonings of your choosing until combined well.
Chop, dice, or tear chicken into small pieces and spread over crust in baking dish. Add chopped veggies if you so desire.
Pour liquid over the chicken & veggies. Top with crushed pork rinds, if so desired; sprinkle remaining poppyseed over top.
Bake at 325 degrees for about 30-40 minutes, or just until edges of food begin to brown. May serve as is, or over cauli-rice. Freezes well too.
APPROXIMATE MACROS:
C = 5-6 g per serving
P = 17 g per serving
F = 17g per serving
12 servings per recipe
