Low Carb Kings Ranch Casserole
Servings: 6 Servings
Calories: 632kcal
Equipment
- Casserole Dish
Ingredients
- 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
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.
Nutrition
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