Keto/Low Carb-Nacho Chicken Casserole


  • 3 tbsp. Parmesan Cheese (~45g)
  • 1/4 cup Sour Cream
  • 1 packet Frozen Cauliflower
  • 1 medium Jalapeno Pepper
  • Salt and Pepper to Taste
  • 1.75 lbs. Chicken Thighs, boneless skinless
  • 1 1/2 tsp. Chili seasoning
  • 2 tbsp. Olive Oil
  • 4 oz. Cream Cheese
  • 4 oz. Cheddar Cheese
  • 1 cup Green Chilies and Tomatoes
    Keto/Low Carb-Nacho Chicken Casserole


  1. Pre-heat oven to 375F. Chop and season chicken, then cook over medium-high in olive oil until browned.
  2. Add cream cheese, sour cream and 3/4 of the cheddar. Stir together until melted and mixed. Add tomatoes and green chili and mix well. Add everything to a casserole dish.
  3. Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheese into a mashed potato-like consistency. Season to taste.
  4. Cut a jalapeno into chunks. Spread cauliflower mixture over the top of the casserole, then sprinkle jalapeno pepper over the top. Bake for 15-20 minutes.
  5. Source Blog>>

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