Low Carb King Ranch Casserole
Servings: 10 Servings
Calories: 341kcal
Ingredients
- 5 Cups Cooked Boneless Skinless Chicken Breast , cubed
- 1 Tablespoon Olive Oil
- 1 Package (8 Ounce) Mushrooms , sliced
- 1 Small Onion , diced
- 1 Red Bell Pepper , seeded and diced
- 1 Green Bell Pepper , seeded and diced
- 4 Ounces Cream Cheese , room temperature
- 1 Cup Chicken Broth
- 1 Can (10 Ounce) Diced Tomatoes With Green Chilies
- 2 Tablespoons Taco Seasoning
- 2 Cups Shredded Colby-Jack Cheese , divided
- 1 Cup Sour Cream
- ½ Cup Heavy Cream
- ½ Teaspoon Xanthan Gum
- Salt And Pepper to taste
- 2 Tablespoons Cilantro , chopped
Instructions
- Preheat the oven 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a large skillet or dutch oven over medium heat, add the olive oil and add the mushrooms, onions, and bell pepper. Cook until the onions are softened, about 5 minutes.
- Add the chicken stock and cream cheese, stirring until the cream cheese is completely melted.
- To the skillet, add the tomatoes and taco seasoning. Cook for 2 to 3 minutes or until heated through.
- Meanwhile, in a large bowl, stir together 1 cup of cheese, sour cream, heavy cream, and xanthan gum.
- Add the contents of the skillet to the bowl and stir to combine.
- Transfer to the casserole dish and top each with the remaining cheese.
- To bake, place the casserole in the oven for 30 minutes.
- Top with fresh cilantro and serve.
Nutrition
Serving: 1Serving (1/10 of recipe) | Calories: 341kcal | Carbohydrates: 9g | Protein: 28g | Fat: 21g | Fiber: 2g