Low Carb Chicken and Biscuit Casserole
½ cup chopped onion
2 Tbsp. butter
16 oz package of frozen vegetables (I like a stir fry mix)
2 cups cooked chicken, cut into 1” pieces
2 cloves garlic, minced
½ tsp dried thyme
1 cup chicken broth
½ cup heavy whipping cream
1 Tbsp. cornstarch
Salt and pepper to taste
¾ cup coconut flour
¾ cup almond flour
2 tsp. baking powder
1 tsp. garlic powder
½ tsp salt
½ cup grated cheddar cheese
4 large eggs
¾ cup sour cream
¼ cup melted butter
Preheat oven to 375 F.
Place frozen vegetables in a glass bowl and cook in the microwave for 3-4 minutes. Drain. Add the chicken to the bowl.
In a large pan, melt the butter and saute the onions until soft. Add the garlic and thyme and cook about 1 minute. Stir in the broth and bring to a simmer.
In a glass measuring cup, whisk together the cream and cornstarch. Whisk into the simmering broth and continue to simmer until thickened, 3-4 minutes. Season with salt and pepper.
Pour the sauce mix into the bowl containing the chicken and veggies and stir to coat everything. Place mixture into a 9X13 casserole dish that has been coated with cooking spray.
In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Stir in the cheddar cheese.
Stir in eggs, sour cream and melted butter until well combined. Drop by rounded tablespoons over the top of the chicken filling.
Bake 25 minutes or until filling is bubbling and crust is browned and firm to the touch.