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



  • 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


  • 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



  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.  


  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,



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  1. Anonymous says:

    I love your recipe for chicken and dressing. I have made this recipe with the following adjustments. May I suggest an addition to your “cornbread” recipe which will make it taste more like cornbread? add 1/2 to 1 teaspoon sweet corn oil, I use Amoretti. Also instead of the commercial canned cream of chicken, I make my own keto version that I got off “Bobbi’s Kozy Kitchen” website. I adjust seasonings and use chicken bone broth for a richer version of the stock. I’m from Tennessee and my aunt always made this for the holidays and often for Sunday dinner. It’s a winner for a main dish plus salad. I love it.

    • lowcarb4ever23 says:

      Thank you so very much!

      My original “cornbread” recipe actually uses the Amoretti popcorn (I like its flavor better) or the sweet corn extract. So excellent comment. I don’t normally use the extract in the casseroles because the flavor isn’t that strong to me, but it might be to other palates.

      Excellent point about homemade cream of chicken. I am definitely going to check that out and may update your suggestion for others! Thank you!

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