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Low-Carb Chicken Chili Casserole

Ingredients

two tablespoons olive oil
½ cup diced onion


massive cooked fowl breast, shredded
1 ½ teaspoons chili powder

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1 teaspoon garlic powder
1 teaspoon floor black pepper


½ teaspoon pro salt
½ teaspoon purple pepper flakes


½ teaspoon floor cumin
1 cup shredded Cheddar cheese

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2 (4 ounce) cans diced inexperienced chiles
¾ cup milk


giant eggs
¼ cup overwhelmed pork rinds

Directions
Step 1
Preheat the oven to 375 levels F (190 levels C). Lightly grease an 8-inch rectangular baking pan.

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Step 2
Heat oil in a skillet over medium heat; stir in onion. Cook and stir till the onion has softened and became translucent, about 5 minutes.

Step 3
Combine onion with shredded chicken, chili powder, garlic powder, black pepper, pro salt, purple pepper flakes, and cumin. Stir in half of cup Cheddar cheese and inexperienced chiles. Spread in the backside of the organized baking pan and pinnacle with ultimate Cheddar.

Step 4
Whisk milk and eggs collectively in a bowl. Stir in beaten pork rinds and pour over pinnacle of the casserole.

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Step 5
Bake, uncovered, in the preheated oven tillpinnacle of casserole is set, about forty five minutes

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