Keto and casseroles seem to go hand in hand when you think about the type of high-fat foods that are being included. All of the cheeses you’re able to use create an ooey, gooey texture that everyone can enjoy. Whether you’re a working mom, a college student, or you just want an easy meal – this casserole will get the job done!
This is my Southwestern-esque take on Shepherd’s Pie. It’s got a great heat coming through from the chili seasoning, a good balance of acidity and sweetness from the tomatoes, and plenty of cheese to boot. The cauliflower on top just adds a layer of fluffy goodness that lightens up what might be considered a heavy dish.
One tip to make things go a little quicker is to pre-cook the cauliflower when you start browning the chicken. It will still be warm enough to melt the cheese into the cauliflower, and will save on 5-6 minutes of down time while you’re cooking. This way, you can have everything ready in just about 30 minutes.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/nacho-chicken-casserole/
1.75 lbs. Chicken Thighs, boneless skinless
1 1/2 tsp. Chili seasoning
2 tbsp. Olive Oil
4 oz. Cream Cheese
4 oz. Cheddar Cheese
1 cup Green Chilies and Tomatoes
3 tbsp. Parmesan Cheese (~45g)
1/4 cup Sour Cream
16 oz. Frozen Cauliflower, package
1 medium Jalapeno Pepper
Salt and Pepper to Taste
Nutrition Summary: This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 426 Calories, 32.2g Fats, 4.3g Net Carbs, and 30.8g Protein.
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