Low Carb Mexican Smoked Chicken Casserole

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Low Carb Mexican Smoked Chicken Casserole

This Mexican Smoked Chicken Casserole is a great Low Carb/Keto use of leftover smoked chicken or turkey. I love to smoke chickens and turkeys on my wood pellet smoker grill (MAK 2 Star and/or GMG Davy Crockett). I find it challenging to find/develop new low carb casserole recipes. I enjoy taking simple recipes and adding my personal touches to make them scrumptious!


  • 1½ lbs of leftover smoked chicken
  • (2) 10 oz cans of Rotel Diced Tomatoes & Green Chilies drained
  • 4 oz can fire roasted diced green chiles
  • 4 oz cream cheese
  • 15 black olives sliced
  • 1 tsp chili powder
  • 1 tsp taco seasoning
  • ½ tsp garlic salt
  • ½ tsp black pepper
  • ½ large red onion chopped
  • 1 small red bell pepper chopped
  • 10 fresh baby bella mushrooms sliced
  • 2 cups pepper jack cheese shredded
  • 2 cups Monterey jack cheese shredded


  • Spray a 9″ x 11″ foil pan with nonstick spray
  • Preheat over to 375ºF
  • Sauté onion, red bell pepper, and mushrooms until al dente – set aside
    • Season veggies with the garlic salt and black pepper
  • Dice leftover smoked chicken and season the chicken with chili powder and taco seasoning
    • Mix the seasoned smoked chicken with the drained Rotel diced tomatoes and chiles
  • Spread the chicken/diced tomato mixture in the bottom of the foil pan
  • Dot the mixture with small dollops of cream cheese
  • Cover the mixture with shredded pepper jack cheese
  • Top the pepper jack cheese with shredded Monterey jack cheese
  • Top the casserole with the sliced mushrooms
  • Bake for 40 minutes at 375ºF
  • Rest for 5 minutes before serving

Servings: 8

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