THE RECIPE JOURNAL · Main Course
Chicken and Chili Casserole, Low-Carb Style
This hearty casserole combines tender chicken with a spicy kick, perfect for a low-carb meal that doesn’t skimp on flavor. It’s easy to make and great for cozy weeknight dinners or meal prep.
FROM THE KITCHEN • Chicken and Chili Casserole, Low-Carb Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Preheat Oven and Saut Onion
Start by heating your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish. In a skillet over medium heat, warm up a bit of oil and toss in the chopped onion. Cook it, stirring often, until it softens and becomes translucent—this usually takes about 5 minutes.
02
Combine and Layer Filling
Next, mix the cooked onion with the shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin in a bowl. Stir in half of the Cheddar cheese and the green chiles until everything is well combined. Spread this mixture evenly in the bottom of your prepared dish, then sprinkle the remaining cheese on top.
03
Mix and Pour Egg Mixture
In a separate bowl, whisk together the milk and eggs. Crush the pork rinds into small pieces and stir them into the egg mixture. Pour this over the casserole, making sure it’s evenly distributed.
04
Bake Until Golden
Pop the dish into the oven and bake it uncovered for about 45 minutes, or until the top is set and golden. Let it cool for a few minutes before serving.
Why you’ll love it
This dish is packed with flavor and protein while keeping carbs low. It’s perfect for anyone who wants a hearty meal without the extra carbs. Plus, it’s easy to make and great for meal prep.
How to serve
Serve with a side of steamed green vegetables or a simple salad to keep the meal light. A dollop of sour cream or avocado slices can add creaminess and balance the spice.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the texture intact. This casserole also freezes well for up to 2 months.
