Monthly Archives: December 2020

Low Carb Poulet de Normandy Casserole

This recipe is an add on to the Chicken and Dressing post.  It turns that side dish into a meal topped with a mushroom sauce and cheese. I hope you enjoy.  It is one of my favorite recipes and everyone always asks for it.

Low Carb Poulet de Normandy

A delicious chicken and "cornbread" dressing casserole inspired by my favorite tea room.

Course Main Course
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 678 kcal

Ingredients

"Cornbread"

  • 2 cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 4 Eggs beaten
  • 1/2 cup Half and half
  • 1 stick Butter melted

Dressing

  • 2 cups Onion chopped
  • 1 1/2 cups Celery chopped
  • 1 stick Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Poultry Seasoning
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Sage dried
  • 1 can Cream of Chicken Soup
  • 1/8 cup Chicken broth
  • 2 Eggs
  • 4 cups Chicken large diced or pulled

Poulet de Normandy

  • 1 can Cream of Mushroom Soup
  • 2 cups Sharp Cheddar Cheese grated

Instructions

"Cornbread"

  1. Preheat oven at 425 degrees.

  2. Grease a cast iron skillet and set in oven to heat.

  3. Combine almond flour, baking powder and salt.
  4. Add eggs and half and half and stir until well blended.

  5. Add melted butter and stir together until well blended.

  6. Carefully get cast iron skillet out of oven using hand protection and pour mixture into cast iron skillet.

  7. Bake for 20-25 minutes. The "cornbread" should be brown and pull from the sides of the skillet.

  8. Let cool.  

  9. Crumble "cornbread" into a large bowl.  

Dressing

  1. Preheat oven at 350 degrees.

  2. Spray nonstick spray on a 9 x 11.5 glass baking dish.

  3. Saute onions and celery in butter.

  4. Add all ingredients to "cornbread" in bowl and mix together well.

  5. Pour mixture into the baking dish and smooth out evenly.

  6. Bake for 50 minutes (of total60 minute bake time.)

Poulet de Normandy

  1. With about 10 minutes left baking the dressing, spread the can of Cream of Mushroom Soup over the top and then top with the cheese. Return to the oven to finish baking. (Total baking time should be 60 minutes from start to finish.)

  2. Allow to cool slightly and serve!

Recipe Notes

  • Sometimes I add 5 cups of chicken. 
  • Sometimes I add a little more chicken stock.  It really depends on the level of moistness you like.  Everyone has an opinion.  Drier. Wetter.  Experiment and you will find what you like, and at least I gave you a base here to find yours. 
  • This recipe is main dish. As a side dish, the servings are 16 for a total carb count of 8 (Net Carbs are 6).  As a main dish, the servings are for 8 for a total carb count of 17 (Net Carbs are 13). 
  • Compare the carbs to using corn meal for the cornbread.  That would calculate out to 40 total carbs (35 Net Carbs) per serving!!  Wow.  And most people can't tell that cornbread using corn meal wasn't used!
Nutrition Facts
Low Carb Poulet de Normandy
Amount Per Serving
Calories 678 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 26g163%
Cholesterol 244mg81%
Sodium 1382mg60%
Potassium 420mg12%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 26g52%
Iron 3mg17%
Calcium 374mg37%
Vitamin C 4mg5%
Vitamin A 1413IU28%
Net Carbs 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Until next time,

Dee

#lowcarb4ever

Low Carb Chicken & Dressing

My mother always had plain dressing at holiday gatherings.  However, my mother-in-law always had “chicken and dressing”.  I always thought it a little strange to have when you are also having turkey, but you know what?  It works!  It is also great if Ham or other meats are the star of the show.  I no longer think it’s strange.  Too, one of my favorite tea room meals in Alabama had a chicken and dressing entree.  I also wanted to emulate that. 

In the process, I think I have a better update to my previous “Dressing” recipe, even, if you want to leave out the chicken.  Either way, it came out pretty tasty and I’m not sure I’ll make my dressing any other way but this way from now on.   

Oh, and if you are slightly lazy like me, you can buy a rotisserie chicken in your market or sometimes they have packaged rotisserie chicken breasts you can use.  You can use canned chicken as well, it just has the canned texture.

Again, please forgive the pictures.  I don’t do this for a living or have ads.  I think most of you, like me, just want simple recipes that are easy to follow.

         

Low Carb “Cornbread” Chicken and Dressing

A delicious chicken and "cornbread" dressing combining my "cornbread" and inspired by my mother, mother-in-law and favorite tea room.

Course Main Course
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16
Calories 263 kcal

Ingredients

"Cornbread"

  • 2 cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 4 Eggs beaten
  • 1/2 cup Half and half
  • 1 stick Butter melted

Dressing

  • 2 cups Onion chopped
  • 1 1/2 cups Celery chopped
  • 1 stick Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Poultry Seasoning
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Sage dried
  • 1 can Cream of Chicken Soup
  • 1/8 cup Chicken broth
  • 2 Eggs
  • 4 cups Chicken large diced or pulled

Instructions

"Cornbread"

  1. Preheat oven at 425 degrees.

  2. Grease a cast iron skillet and set in oven to heat.

  3. Combine almond flour, baking powder and salt.
  4. Add eggs and half and half and stir until well blended.

  5. Add melted butter and stir together until well blended.

  6. Carefully get cast iron skillet out of oven using hand protection and pour mixture into cast iron skillet.

  7. Bake for 20-25 minutes. The "cornbread" should be brown and pull from the sides of the skillet.

  8. Let cool.  

  9. Crumble "cornbread" into a large bowl.  

Dressing

  1. Preheat oven at 350 degrees.

  2. Spray nonstick spray on a 9 x 11.5 glass baking dish.

  3. Saute onions and celery in butter.

  4. Add all ingredients to "cornbread" in bowl and mix together well.

  5. Pour mixture into the baking dish and smooth out evenly.

  6. Bake for an hour or until set firm and slightly brown.

  7. Allow to cool slightly and serve!

Recipe Notes

  • Sometimes I add 5 cups of chicken. 
  • Sometimes I add a little more chicken stock.  It really depends on the level of moistness you like.  Everyone has an opinion.  Drier. Wetter.  Experiment and you will find what you like, and at least I gave you a base here to find yours. 
  • This recipe is more of a side dish and calculated for that, but if you wish to have it as a meal it would be double the carbs and fiber listed.
Nutrition Facts
Low Carb “Cornbread” Chicken and Dressing
Amount Per Serving
Calories 263 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 86mg29%
Sodium 460mg20%
Potassium 164mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Iron 1mg6%
Calcium 81mg8%
Vitamin C 2mg2%
Vitamin A 535IU11%
Net Carbs 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

For my sisters!

Until next time,

Dee

#lowcarb4ever