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!
Ingredients:
- 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
Instructions:
- 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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