This hearty casserole is packed with bold flavors and perfect for anyone watching their carb intake. It's an easy, satisfying meal that brings a spicy kick to your dinner table without the extra carbs.
Prep Time15 min
Cook Time50 min
Total Time1 hr 5 min
Difficulty
Hard
Chef Tips
Use boneless, skinless chicken thighs for juicier meat.
Brown the chicken well before baking to add extra flavor.
Add a bit of smoked paprika or chili powder to enhance the smoky taste.
Ingredients
0/14
What Makes This Recipe Unique
Rich in flavor and protein while keeping carbs low. It’s perfect for those who want a comforting meal without the extra carbohydrates. Plus, it’s easy to make and satisfying for the whole family.
Step 1
Gently heat 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 now and then, until it softens and becomes translucent—this usually takes about 5 minutes.
Step 2
Once the onion is ready, mix it together with the shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in half a cup of shredded Cheddar cheese along with the green chiles. Spread this mixture evenly in the bottom of your baking dish, then sprinkle the remaining Cheddar cheese on top.
Step 3
In a separate bowl, whisk the milk and eggs until smooth. Add the crushed pork rinds and give everything a good stir. Pour this mixture over the chicken layer in the baking dish.
Step 4
Pop the casserole into the oven and bake it uncovered for about 45 minutes, or until the top is set and looks golden. Let it cool for a few minutes before digging in!
73
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Great Ways To Serve
Serve with a side of steamed vegetables or a fresh green salad to keep the meal light and balanced. A dollop of sour cream or avocado slices can add creaminess and richness.
Leftover Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender. This casserole also freezes well for up to 2 months.
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken breast?
It's best to use cooked chicken to ensure even cooking and avoid drying out the casserole.
What can I substitute for crushed pork rinds?
You can use crushed pork cracklings or almond flour as a low-carb alternative.
Is it possible to make this recipe dairy-free?
Yes, substitute cheddar cheese with a dairy-free cheese and use unsweetened almond milk or coconut milk.
Can I prepare this casserole ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
How spicy is this dish?
It has a mild to moderate heat, but you can adjust the red pepper flakes to your taste.
Can I freeze leftovers?
Yes, store leftovers in an airtight container and freeze for up to 2 months. Reheat thoroughly before eating.
What can I serve with this casserole for a complete low-carb meal?
A fresh green salad or steamed low-carb vegetables pair well as sides.
How do I know when the casserole is fully cooked?
The top should be golden and set, and the casserole should be firm to the touch after about 45 minutes baking.
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