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Paula Deen’s Chicken Casserole Recipe – Easy Low Carb Comfort Bake

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A creamy, comforting chicken casserole inspired by Paula Deen, made low carb with cauliflower rice and almond flour. Perfect for family dinners, meal prep, or cozy gatherings, this bake is packed with protein and flavor while keeping carbs in check.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
  • 1/2 cup diced onion (yellow or sweet)
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (optional)
  • 1 cup sour cream (full fat or Greek yogurt)
  • 1 cup cottage cheese (low fat is fine)
  • 1/2 cup mayonnaise (Duke’s or avocado mayo)
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups cauliflower rice (fresh or frozen, thawed and patted dry)
  • 1/4 cup almond flour (or coconut flour for nut-free)
  • 1 cup shredded cheddar cheese (sharp or Monterey Jack)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×11-inch casserole dish with olive oil or nonstick spray.
  2. Shred cooked chicken and measure out cauliflower rice, cheese, and other ingredients. If using frozen cauliflower rice, thaw and pat dry.
  3. Heat a medium skillet over medium heat, add olive oil, and sauté diced onion until translucent (about 3 minutes). Add mushrooms and garlic, cook until softened and fragrant. Remove from heat.
  4. In a blender or food processor, combine sour cream, cottage cheese, mayonnaise, chicken broth, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning if needed.
  5. In a large mixing bowl, combine cauliflower rice and almond flour. Season lightly with salt and pepper. Pour in half of the creamy sauce and mix until well coated.
  6. Add shredded chicken and sautéed veggies to the bowl. Pour in the remaining sauce and stir until everything is evenly coated and mixed. If mixture is too dry, add a splash more chicken broth.
  7. Spoon mixture into the greased casserole dish, smoothing the top with a spatula. Sprinkle cheddar cheese and Parmesan evenly over the top. Add chopped parsley if using.
  8. Cover casserole with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is melted and golden brown.
  9. Let casserole sit for 5 minutes before slicing and serving.

Notes

Dry cauliflower rice thoroughly to avoid a watery casserole. Taste and adjust seasoning before baking. For a crispy top, broil for 2 minutes at the end. Can be made ahead and refrigerated before baking. Easily adapted for keto, vegetarian, or dairy-free diets.

Nutrition

Keywords: chicken casserole, low carb, comfort food, Paula Deen, gluten-free, keto, meal prep, easy dinner, creamy casserole, family dinner

Find it online: https://blairrecipes.com/paula-deens-chicken-casserole-recipe-easy-low-carb-comfort-bake/