Low-Carb Chicken Chili Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2 tablespoons olive oil

½ cup diced onion

1 large cooked chicken breast, shredded

1 ½ teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

½ teaspoon seasoned salt

½ teaspoon red pepper flakes

½ teaspoon ground cumin

1 cup shredded Cheddar cheese

2 (4 ounce) cans diced green chiles

¾ cup milk

2 large eggs

¼ cup crushed pork rinds

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.

Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.

Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition

• Calories: 275 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 122 mg
• Sodium: 764 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 23 g