Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with cooking spray and set aside.
- Make the homemade cream base: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons almond flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the almond milk and chicken broth, continuing to whisk until smooth. Bring to a gentle simmer and cook for 3-4 minutes until thickened, stirring frequently. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the diced chicken, steamed broccoli, Greek yogurt, 1/2 cup of the shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt.
- Pour the homemade cream sauce over the chicken mixture and stir until everything is well combined and evenly coated.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1/4 cup cheddar cheese over the top.
- Prepare the crunchy topping: In a small bowl, combine 3/4 cup almond flour, Parmesan cheese, melted butter, and dried parsley if using. Stir until the mixture resembles coarse crumbs.
- Sprinkle the almond flour topping evenly over the casserole, distributing it loosely without pressing down.
- Bake uncovered for 30-35 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
- Remove from the oven and let rest for 5-10 minutes before serving. This allows the filling to set slightly for easier serving.
Nutrition
Notes
This diabetic-friendly adaptation reduces refined carbohydrates by 75% compared to the original recipe while maintaining protein and adding fiber. The homemade cream sauce eliminates hidden sugars found in canned soups, and Greek yogurt provides probiotics and extra protein. Almond flour topping offers healthy fats and minimal carb impact. Each serving contains approximately 9g net carbs, making it suitable for most diabetic meal plans when paired with non-starchy vegetables.
