Cheesy Chicken Casserole – Keto Lunch with a Bit of Mexican Taste

If you like Mexican taste than you must love this cheesy chicken casserole. Also, I love chicken. It’s quickly prepared, easy to combine and leaves so many choices regarding to spices and sauces. Well, here is one cheesy choice.

Monterey Jack cheese makes this meal tangy and delicious. But if you cannot find MJ, try using Gouda (neither smoked, nor aged). The third best cheese option would be Cheddar. So try some of these and let us know how it was.

Cheesy Chicken Casserole – Keto Lunch with a Bit of Mexican Taste

Recipe for Cheesy Chicken Casserole

The lunch is ready in 40 minutes total (15 minutes preparation and 25 for cooking). Makes 4 servings. Calories per serve 351; Fat 17 g, Carbs 7 g, Fiber 1 g, Protein 34 g.

Ingredients that you need:

  • 4 chicken breasts
  • ½ cup sour cream
  • 4 oz. Monterey Jack cheese
  • 2 oz. chopped green chili
  • 2 tsp Taco seasoning
  • 8 oz. green Salsa
  • 2 stalks spring onions

Preparation: Cut the chicken breasts into chunks. Then cook the chicken chunks in a pan. If your pan isn’t big enough, do it in batches. Once the chicken is cooked, drain the excess liquid. You can use griddle or whatever else you have.

When the chicken breasts are cooked, add Taco seasoning to them. Then remove the chicken from pan into a baking dish. Of course, you greased the baking dish previously (olive oil, sesame oil, pumpkin seed oil…)

Mix sour cream, chili and salsa together and pour over chicken. Then cook for 25 minutes at 350 degrees C (660 degrees F). While the chicken is cooking, shred the Monterey Jack cheese.

Once the chicken is done, remove and cover in cheese and cook for 5 minutes longer. Let it to cool, cut into pieces. Transfer to bowl or plate and garnish with spring onions. Enjoy this delicious lunch!

Source: Cavemanketo


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