Description
A creamy, spicy, and satisfying low-carb casserole loaded with shredded chicken, bell peppers, onions, and melted cheese.
Ingredients
2 lbs chicken breasts, cooked and shredded (about 3.5 to 4 cups)
1 tablespoon coconut oil
2 bell peppers, seeded and sliced
1 large onion (or 2 small), sliced
1 (8 oz) package cream cheese, softened
1 tablespoon taco seasoning
2 cups Tillamook Farmstyle Fine Cut Mexican Blend Cheese
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13 inch casserole dish with coconut oil.
3. Heat a skillet over medium-high and add coconut oil.
4. Add sliced onions and bell peppers, sauté until softened.
5. Remove from heat and add shredded chicken, cream cheese, taco seasoning, and 1 cup cheese.
6. Mix until well combined.
7. Transfer the mixture into the casserole dish and spread evenly.
8. Top with the remaining 1 cup of shredded cheese.
9. Bake for 25–30 minutes until the cheese is melted and bubbling.
10. Let rest for 5 minutes before serving.
Notes
Make sure cream cheese is softened for easy mixing.
You can substitute coconut oil with olive oil.
Spice level can be increased with jalapeños or hot sauce.
Perfect for meal prep and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American