Description
This Low Carb Chicken Taco Casserole is a juicy and cheesy delight perfect for a quick and flavorful dinner. It combines shredded chicken with taco seasoning, fresh vegetables, creamy sour cream, and melted cheese to create a satisfying meal that’s low in carbohydrates and high in taste.
Ingredients
Scale
Chicken
- 2 cups cooked, shredded chicken
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Vegetables
- 1 cup diced bell peppers
- 1 cup diced onions
Spices
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Other
- 1 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, diced bell peppers, diced onions, taco seasoning, garlic powder, onion powder, sour cream, and salsa. Mix thoroughly to blend all flavors together.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking, then transfer the mixed ingredients into the dish, spreading evenly.
- Add Cheese Topping: Evenly sprinkle the shredded cheddar and mozzarella cheeses over the top of the mixture.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- Cool and Garnish: Remove the casserole from the oven and allow it to cool for 5 minutes before garnishing with the chopped fresh cilantro to add a fresh, vibrant flavor.
Notes
- You can substitute shredded rotisserie chicken to save prep time.
- Adjust the amount of taco seasoning based on your spice preference.
- For a creamier texture, consider mixing in some cream cheese with the sour cream.
- Serve with a side of cauliflower rice or a fresh green salad for a complete low-carb meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
