Ingredients
Scale
- 2 cups shredded chicken
- 1 cup cottage cheese (blended smooth)
- 1 cup frozen peas and carrots (thawed and drained)
- 1/2 cup diced celery (sautéed until soft)
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 cup almond flour
- 1 tbsp melted butter
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- Sauté diced celery in oil for 5 minutes. Thaw and drain peas and carrots.
- Mix chicken, peas and carrots, celery, cottage cheese, thyme, and onion powder in a bowl.
- Spread mixture in a casserole dish.
- Combine almond flour, melted butter, and salt for the topping. Sprinkle over the chicken mixture.
- Bake for 20–25 minutes until golden and crisp.
Notes
- Blend cottage cheese for a smoother sauce.
- Pat peas and carrots dry to prevent excess moisture.
- Serve warm for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg