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Crunchy Chicken Poppy Seed Casserole




Source of Recipe


Blog


List of Ingredients




2 cups cooked chicken or turkey, cut into bite size pieces
2 cups homemade gluten free cream soup
1 teaspoon gluten free chicken bouillon granules
2 teaspoons freshly ground black pepper
1 garlic crushed garlic clove -or- 1 teaspoon garlic granules
4 ounces sour cream
1/4 cup sliced almonds
1 small can sliced water chestnuts, diced
1 can low-salt young peas, rinsed
5 tablespoons almond flour/meal
2 tablespoons butter, melted
2 tablespoons poppy seeds

Recipe



Preheat oven to 350 degrees.
Make gluten free cream soup as directed. Add 1 teaspoon of gluten free chicken bouillon,
ground pepper, and a crushed garlic clove, or garlic granules. Mix sour cream into the
cream soup mixture. Set aside.
Grease a 2qt (or larger) casserole dish. Place cooked chicken in the bottom of the pan.
Sprinkle sliced almonds over the chicken. In a medium sized bowl mix rinsed peas,water chestnuts together. Pour vegetable mixture over chicken and sliced
almonds. Pour cream soup mixture over entire casserole.
Sprinkle almond flour/meal evenly over top of entire casserole. And pour melted butter
over almond meal. Lastly sprinkle with poppy seeds.
Bake for 35-45 minutes until casserole is hot and bubbly! Let cool for 10 minutes before
serving! We really loved this casserole!