Vegan Mint Chocolate Chip Dessert
◷ 11 min
Main Course
Low-Carb Casserole with Chicken and Chili
This hearty casserole is packed with tender chicken and a spicy kick of chili, making it perfect for a satisfying low-carb meal. It’s easy to prepare and great for busy weeknights when you want something flavorful and comforting.
◷
1 hr 5 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Prep Oven and Onion
Start by heating your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish. In a skillet over medium heat, warm up a bit of oil and add the chopped onion. Cook it, stirring now and then, until it softens and becomes translucent—this should take about 5 minutes.
2
Combine Filling Ingredients
Next, mix the cooked onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in half a cup of shredded Cheddar cheese along with the green chiles. Spread this mixture evenly in the bottom of your prepared dish, then sprinkle the remaining Cheddar on top.
3
Mix Milk and Eggs
In a separate bowl, whisk together the milk and eggs until smooth. Add the crushed pork rinds to the liquid mixture, then pour everything over the chicken and cheese layer.
4
Bake Until Golden
Pop the casserole into the oven and bake it uncovered for around 45 minutes, or until the top is set and slightly golden. Let it cool for a few minutes before digging in!
Why You’ll Love This Recipe
This dish is packed with protein and flavor while keeping carbs low. It’s perfect for anyone looking to enjoy a hearty meal without the extra carbs. Plus, it’s easy to make and great for meal prep.
Serving Suggestions
Serve with a simple side salad or steamed vegetables for a balanced meal. A dollop of sour cream or avocado slices on top can add creaminess and a fresh contrast to the spicy flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the texture. This casserole also freezes well—just thaw overnight before reheating.
