This delicious low-carb chicken cornbread casserole recipe does not feature a traditional cornbread topping but rather uses a mock cornbread recipe that cleverly uses coconut flour instead.
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It’s a keto version of cornbread casserole made with leftover chicken and sweet corn extract rather than a box of jiffy cornbread mix for the cornbread base.
Cook your chicken breasts in a large pot on your stovetop. To do so place the chicken in the bottom of the pot and season them with salt and pepper.
Cover the chicken with enough water so that they are submerged.
Bring the water to a low simmer and cook from 10-15 minutes until the chicken turns opaque and is fully cooked or reaches an internal temperature of 160 degrees F.
Then drain the chicken and shred them. I shred my chicken in a stand-up mixer it's the quickest way but you can also shred by hand. Set it aside