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