Recipe Background
Everyone loves merry old King Ranch Chicken Casserole on its throne, but perhaps you might want a humbler dish? Something that will help your waist as much as it delights your tastebuds. That's Lower-Carb King Ranch Chicken Casserole for you: the classic, tangy, zesty flavor with just a hint of spice, the juicy chicken, the fresh vegetables... except it's all low-carb, so it doesn't stick to your ribs in an unflattering way (only in a tasty, soul-nourishing way). Lower-Carb King Ranch Chicken Casserole might just take the throne in your own kitchen!
Everyone loves merry old King Ranch Chicken Casserole on its throne, but perhaps you might want a humbler dish? Something that will help your waist as much as it delights your tastebuds. That's Lower-Carb King Ranch Chicken Casserole for you: the classic, tangy, zesty flavor with just a hint of spice, the juicy chicken, the fresh vegetables... except it's all low-carb, so it doesn't stick to your ribs in an unflattering way (only in a tasty, soul-nourishing way). Lower-Carb King Ranch Chicken Casserole might just take the throne in your own kitchen!
Ingredients
- 1 tablespoon olive oil
- 1 (8-ounce) package mushrooms sliced
- 1 small onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 cup chicken broth
- 1/2 (8-ounce) package cream cheese room temperature
- 5 cups chicken breast boneless and skinless, cooked and cubed
- 1 (10-ounce) can diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 2 cups Colby Jack cheese shredded and divided
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
- salt to taste
- pepper to taste
- 2 tablespoons cilantro chopped
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch casserole with nonstick cooking spray.
- In a large skillet over medium heat, add the oil, the mushrooms, the onions, the red bell pepper, the green bell pepper, and cook until the onions are softened, about 5 minutes.
- Add the chicken stock and the cream cheese to the veggie mixture, constantly stirring, until the cream cheese is completely melted.
- Add the chicken, the tomatoes, and the taco seasoning to the veggie mixture and cook until heated through, about 2-3 minutes.
- While the chicken mixture is cooking, in a large bowl, stir 1 cup of the cheese, the sour cream, the heavy cream, the xanthan gum, the salt, and the pepper together.
- Add the chicken mixture to the cheese mixture and stir to combine.
- Transfer the casserole mixture to the prepared baking dish and top with the remaining cheese.
- Bake until bubbly, about 30 minutes.
- Top with the cilantro and serve.
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