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Low Carb Kings Ranch Casserole

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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 Servings
Calories: 632kcal
Author: Wendy


  • Casserole Dish


  • 5 cups cooked boneless skinless chicken breast cubed
  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 small onion diced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 4 ounces cream cheese room temperature
  • 1 cup chicken broth
  • 10 ounces diced tomatoes with green chilies
  • 2 tablespoons taco seasoning
  • 2 cups shredded colby-jack cheese divided
  • 1 cup sour cream
  • ½ cup heavy cream
  • ½ teaspoon xanthan gum
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro


  • Preheat the oven 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
  • In a large skillet or dutch oven over medium heat, add the olive oil and add the mushrooms, onions, and bell pepper. Cook until the onions are softened, about 5 minutes.
  • Add the chicken stock and cream cheese, stirring until the cream cheese is completely melted.
  • To the skillet, add the tomatoes and taco seasoning. Cook for 2 to 3 minutes or until heated through.
  • Meanwhile, in a large bowl, stir together 1 cup of cheese, sour cream, heavy cream, and xanthan gum.
  • Add the contents of the skillet to the bowl and stir to combine.
  • Transfer to the casserole dish and top each with the remaining cheese.
  • To bake, place the casserole in the oven for 30 minutes.
  • Top with fresh cilantro and serve.


Add crushed cheese whisps on the top if you would like a crunchy topping. 


Serving: 1Serving | Calories: 632kcal | Carbohydrates: 11g | Protein: 51g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 209mg | Sodium: 678mg | Potassium: 795mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2084IU | Vitamin C: 51mg | Calcium: 418mg | Iron: 3mg