EASY CHICKEN GREEN CHILI CASSEROLE (KETO CHICKEN CASSEROLE)




A healthy low carb and keto green chili casserole makes the ultimate comfort food dinner recipe when you need something quick and easy.

The combination of a savory chili verde sauce, three kinds of cheese and shredded chicken make for the best chili verde casserole you will absolutely love.

I’ve been obsessed with whipping up low carb casseroles lately, just last week I made a keto taco casserole that was ammmazing! And now this week I used the same process and turned it into a green chili casserole with chicken.

If you’re wondering which one tastes better, I’m going to call it a tie! My son devoured the chili verde casserole and declared it the winner. I’m always in love with anything that has green chilis and white cheese and could it that combo constantly. My husband preferred the keto taco casserole just “slightly” better but said both recipes were winners.




Whether you’re following a low carb or keto diet or not, you’re going to love this keto chicken casserole. I can almost guarantee you’ll make it often once you see how simple it is.

You’ll need to start with precooked chicken from the grocery store or pre-cook your chicken at home. Cooking ground chicken on the stovetop would be the fastest method, I actually used an instant pot to make shredded chicken from frozen for this recipe.

Instant pot chicken takes about the same time as roasting chicken to use for shredding (if you’re starting with frozen chicken like I did), but what I love about the instant pot is I can put it in and walk away, plus it doesn’t heat up my kitchen like the stovetop and oven do.

An easy green chili casserole filled with 3 cheeses, chili verde sauce and shredded chicken. This recipe is also a gluten free, low carb and keto casserole too.
4.5 Stars (25 Reviews)

INGREDIENTS

  • 2 lb shredded chicken, cooked

  • 3 T taco seasoning

  • 3/4 cup chili verde salsa (chunky works best)

  • 1 4 oz can of mild green chilis, drained

  • 16 oz cottage cheese

  • 5 oz sliced or shredded Colby jack or Mexican blend cheese

  • Sour cream, optional

  • Green onions, optional



INSTRUCTIONS
  • Preheat oven to 375

  • In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese

  • Mix in the shredded chicken and blend well

  • Spray your baking dish with nonstick cooking spreay

  • Spoon mixture into an 11x7 baking dish

  • Top the casserole with the sliced or shredded cheese

  • Bake for 20 minutes or until the cheese is melted and bubbling.

  • Garnish with green onions, if desired

  • Serve with sour cream and salsa, optional



NOTES
  • We pre-cooked our chicken right before making the casserole, so the chicken was still warm, If you're starting with cold precooked chicken, you may need to cook the casserole a little longer.

  • Using regular cottage cheese instead of light is recommended, light cottage cheese will add more liquid to the mixture

  • Using a chunkier salsa instead of a runnier salsa is also recommended. A salsa with more liquid may leave a little liquid in the bottom of the casserole after cooking.

NUTRITION INFORMATION

  • Yield

  • 8

  • Serving Size

  • 1

  • Amount Per Serving

  • Calories

  • 399

  • Total Fat

  • 20g

  • Saturated Fat

  • 8g

  • Trans Fat

  • 0g

  • Unsaturated Fat

  • 9g

  • Cholesterol

  • 125mg

  • Sodium

  • 859mg

  • Carbohydrates

  • 6g

  • Fiber

  • 1g

  • Sugar

  • 0g

  • Protein

  • 44g


RECIPES AND IMAGE ADAPTED FROM https://wholelottayum.com







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