5cupscooked boneless skinless chicken breast cubed
1tablespoonolive oil
8ouncesmushroomssliced
1small oniondiced
1red bell pepperseeded and diced
1green bell pepperseeded and diced
4ounces cream cheeseroom temperature
1cupchicken broth
10ounces diced tomatoes with green chilies
2tablespoonstaco seasoning
2cupsshredded colby-jack cheesedivided
1cupsour cream
½cupheavy cream
½teaspoonxanthan gum
Salt and pepperto taste
2tablespoonschopped cilantro
Instructions
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, chicken, 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.
Notes
Add crushed cheese whisps on the top if you would like a crunchy topping.