Nacho Chicken Casserole

Keto and casseroles seem to go hand in hand when you think about the type of high-fat foods that are being included. All of the cheeses you’re able to use create an ooey, gooey texture that everyone can enjoy. Whether you’re a working mom, a college student, or you just want an easy meal – this casserole will get the job done!

This is my Southwestern-esque take on Shepherd’s Pie. It’s got a great heat coming through from the chili seasoning, a good balance of acidity and sweetness from the tomatoes, and plenty of cheese to boot. The cauliflower on top just adds a layer of fluffy goodness that lightens up what might be considered a heavy dish.

One tip to make things go a little quicker is to pre-cook the cauliflower when you start browning the chicken. It will still be warm enough to melt the cheese into the cauliflower, and will save on 5-6 minutes of down time while you’re cooking. This way, you can have everything ready in just about 30 minutes.

Yields 6 servings of Nacho Chicken Casserole

The Preparation

• 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
• 3 tbsp. Parmesan Cheese (~45g)
• 1/4 cup Sour Cream
• 16 oz. Frozen Cauliflower, package
• 1 medium Jalapeno Pepper
• Salt and Pepper to Taste

The Execution

1. Pre-heat oven to 375F. Using kitchen shears, chop chicken into bite-size chunks. Season chicken with salt, pepper, and chili seasoning.

2. Over medium-high heat, cook chicken in olive oil until browned on all sides.

3. Add cream cheese, sour cream and 3/4 of the cheddar cheese to the chicken, then stir together until melted and mixed. Add tomatoes and green chili and mix well.

4. In a casserole dish, add chicken mixture from the pan.

5. Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheddar cheese and parmesan into a mashed potato-like consistency. Season with salt and pepper.

6. 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 or until some color is on the top and the jalapenos are cooked.

7. Slice and serve. Some fresh chopped cilantro tastes great over the top!

This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 426 Calories, 32.2g Fats, 4.3g Net Carbs, and 30.8g Protein.

Nacho Chicken Casserole

This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 426 Calories, 32.2g Fats, 4.3g Net Carbs, and 30.8g Protein.

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Ingredients

  

• 1.75 lbs. Chicken Thighs boneless skinless
• 1 ½ tsp. Chili seasoning
• 2 tbsp. Olive Oil
• 4 oz. Cream Cheese
• 4 oz. Cheddar Cheese
• 1 cup Green Chilies and Tomatoes
• 3 tbsp. Parmesan Cheese ~45g
• ¼ cup Sour Cream
• 1 packet Frozen Cauliflower
• 1 medium Jalapeno Pepper
• Salt and Pepper to Taste

Instructions

 

• Pre-heat oven to 375F. Chop and season chicken, then cook over medium-high in olive oil until browned.
• 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.
• Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheddar cheese and parmesan into a mashed potato-like consistency. Season to taste.
• 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.