Low-Carb Chicken Chili Casserole

Name: Low-Carb Chicken Chili Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 0.5 cup diced onion; 1 large cooked chicken breast, shredded; 1.5 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; 0.5 teaspoon seasoned salt; 0.5 teaspoon red pepper flakes; 0.5 teaspoon ground cumin; 1 cup shredded Cheddar cheese; 2 (4 ounce) cans diced green chiles; 0.75 cup milk

275

kcal

per serving

Prep

15 min

Cook

50 min

Total

65 min

Serves

Per serving 275 kcal Fat 18g Protein 23g Carbs 5g Net carbs 5g

AIngredients

2 tablespoons olive oil
0.5 cup diced onion
1 large cooked chicken breast, shredded
1.5 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
0.5 teaspoon seasoned salt
0.5 teaspoon red pepper flakes
0.5 teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
0.75 cup milk

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BMethod

Prep the pan. Preheat your oven to 375 degrees F (190 degrees C) and lightly grease an 8-inch square baking pan.
Soften the onion. Heat the olive oil in a skillet over medium heat, add the onion, and cook, stirring, until it's soft and translucent, about 5 minutes.
Build the filling. Mix the cooked onion with the shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup of the Cheddar and the green chiles, spread it all in the bottom of the pan, and top with the remaining Cheddar.
Pour the custard. Whisk the milk and eggs together in a bowl, stir in the crushed pork rinds, and pour the mixture over the top of the casserole. The pork rinds do the job breadcrumbs would, without the carbs.
Bake until set. Bake uncovered until the top is set, about 45 minutes. Let it rest a few minutes before cutting.