Low carb Amish chicken casserole is creamy, comfort food with just 3.6 net carbs per serving. A creamy sauce covers tender chunks of chicken, plump mushrooms, and small bite sized pieces of cauliflower. They’re the perfect stand in for the traditional noodles. Best of all it’s quick and easy!
For this recipe you’ll need: olive oil, chicken breast, Tony Chachere’s Creole seasoning, raw cauliflower, baby portabella mushrooms, celery, onion, chicken stock, spinach, heavy cream, cream cheese
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When I was a kid my dad was transferred from Dallas to Pennsylvania. I was a preschooler but I can vividly remember replacing my love for tacos with a love for that hearty Amish food. There were a couple of restaurants we went to regularly and the one thing I consistently ordered was the chicken and noodles. We always called chicken pot pie.
Chunks of tender chicken were mixed with noodles and vegetables in a cream sauce that made the whole thing addictive. Enough carbs to keep any normal human sluggish for a month but totally addictive.
I made Amish chicken casserole for my family the other night and was sort of sad that I would have to forgo all of the deliciousness. As I was cooking the chicken I wondered if I could pull some of the ingredients out before adding the sauce and the noodles and recreate the dish in a low carb version.
And I did.
This totally hit the spot for me. Serve it with some faux fried apples and you’ll think you’re in Heaven, I promise.
Be Sure to REDUCE THE SAUCE
Now, let’s talk about the sauce. It’s very important that you simmer the chicken stock to reduce it to about 2 tablespoons before adding the cream. Simmer the cream until it is reduced, too. If you don’t reduce it enough the dish will still taste good but it will be watery. There’s no way to say exactly how long it will take to reduce because some of that has to do with how humid it is, whether you have an electric or a gas stove, etc. All I can say is that you need reduce it until it is almost evaporated because that’s what’s going to make the sauce thick and creamy.
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Tony Chachere’s Creole Seasoning is not traditional but it adds a spicy flavor that balances the creamy sauce perfectly.
Amish Chicken Casserole
- Olive oil for pan
- 1/2 pound chicken breast
- 1-1/2 teaspoons Creole Tony Chachere's Seasoning
- 1 cup cauliflower raw broken into bite sized pieces
- 4 baby bella mushrooms sliced
- 1/4 cup celery sliced
- 1 tablespoon onion diced
- 1 cup chicken stock
- 1/4 cup spinach chopped
- 1/4 cup heavy cream
- 4 ounces cream cheese
- Chopped parsley
- Smoked paprika
- Cut the chicken in bite sized pieces.
- Season with the Tony Chachere's seaoning.
- Heat the olive oil in a pan.
- Add the chicken and cook about 3 to four minutes or until the chicken starts to brown.
- Add the cauliflower, mushrooms, celery, and onion and saute for 2 to 3 more minutes.
- Add the chicken stock and simmer uncovered for 10 to 15 minutes or until the chicken is cooked through.
- Simmer until the chicken stock is down to 2 tablespoons. If you want to speed things up drain all but 2 tablespoons of the stock (you'll lose flavor).
- Add the heavy cream and cream cheese and simmer, stirring constantly, until the sauce is smooth and thick.
- Stir in the spinach and remove from heat.
- Sprinkle with chopped parsley and smoked paprika.
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