Green Chili Chicken Casserole - Low Carb

We had guacamole and chips, so I was looking for a cheesy chicken casserole to go with it. We had this for dinner tonight.

 

Ingredients:

• 1 can refried beans
  
• ~ 1.5 pounds chicken, cooked and shredded (I used two Costco frozen breasts)
• 1/2 cup salsa (either red or green)
• 4 ounces mild green chils
• 12 ounces cottage cheese, drained (if you remember)
  
•  5 ounces shredded cheddar or 'Mexican blend
  
• diced tomatoes and  guacamole and chips for serving
  

 

Instructions:

1. Cook and shred chicken as needed (I cooked the breasts seasoned with salt, pepper, cumin, chili powder and garlic in the instant pot, then shredded)
2. Spray a deep dish pie pan with cooking spray
3. Preheat the oven to 375
   
4. Spread the refried beans on the bottom (I mixed in a tablespoon of water so they spread better)
5. Sprinkle with a little of the cheese
   
6. Mix the salsa, chilis, and cottage cheese together. (You can first drain the cottage cheese, then whitt it the food process for a smoother texture if you want. I did not.)
7. Stir into the cottage cheese mix the shredded chicken and about 4 ounces of the cheese
8. Spoon over the refried beans
9. Top with the remaining one ounce of cheese
10. Bake casserole for 20 to 30 minutes until the cheese is melted and the sides are bubbling
11. Serve with tomatoes, guacamole, and chips
    

 

Carole's Notes:

We liked this - it was pretty fast, and tasty. It was a good bowl of stuff to eat with chips while watching the end of a football game on TV.

The recipe is lightly adapted from https://wholelottayum.com/keto-casserole/