Chili Verde Keto Chicken Casserole #healthy #lowcarb

Chili Verde Keto Chicken Casserole #healthy #lowcarb

A sound low carb and keto green bean stew meal makes a definitive solace nourishment supper recipe when you need something brisk and simple. The blend of an exquisite bean stew Verde sauce, three sorts of cheddar and destroyed chicken make for the best bean stew Verde goulash you will totally cherish.

I've been fixated on preparing low carb dishes recently, simply a week ago I made a keto taco goulash that was ammmazing! Also, presently this week I utilized a similar procedure and transformed it into a green bean stew dish with chicken.

Regardless of whether you're following a low carb or keto diet or not, you're going to cherish this keto chicken dish. I can nearly ensure you'll make it regularly once you perceive how basic it is.

You'll have to begin with pre-cooked chicken from the supermarket or pre-cook your chicken at home. Cooking ground chicken on the stovetop would be the quickest technique, I really utilized a moment pot to make destroyed chicken from solidified for this recipe.

Moment pot chicken takes about a similar time as broiling chicken to use for destroying (in case you're beginning with solidified chicken as I did), however what I love about the moment pot is I can place it in and leave, in addition to it doesn't warmth up my kitchen as the stovetop and broiler do.

Also try our recipe Low Carb Lasagna Stuffed Chicken Breasts

Chili Verde Keto Chicken Casserole #healthy #lowcarb #dinner #diet #glutenfree

A simple green stew dish loaded up with 3 cheeses, bean stew verde sauce and destroyed chicken. This recipe is also a gluten free, low carb and keto goulash as well.


  • 2 lb shredded chicken, cooked
  • 3 T taco seasoning
  • 3/4 cup chili verde salsa (chunky works best)
  • 1 4 oz can of mild green chilis, drained
  • 16 oz cottage cheese
  • 5 oz sliced or shredded Colby jack or Mexican blend cheese
  • Sour cream, optional
  • Green onions, optional


  1. Preheat oven to 375
  2. In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese
  3. Mix in the shredded chicken and blend well
  4. Spray your baking dish with nonstick cooking spreay
  5. Spoon mixture into an 11x7 baking dish
  6. Top the casserole with the sliced or shredded cheese
  7. Bake for 20 minutes or until the cheese is melted and bubbling.
  8. Garnish with green onions, if desired
  9. Serve with sour cream and salsa, optional

Read more our recipe : Sweet Potato and Sausage Quinoa Bake

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