Keto Mexican Chicken Casserole

This ultimate, quick and easy Mexican chicken casserole has a little something extra. No rice or tortilla chips in my version which means this rich and creamy casserole is low carb goodness!

INGREDIENTS

- Jalapeno peppers - Olive oil - Green onions - Baby Spinach - Rotisserie chicken - Cream of chicken soup - Sour Cream - Pepper - Salt - Mexican cheese

Step-by-step instructions!

Follow our easy instructions for success!

In a large pan over medium heat, sauté the diced jalapeno in olive oil until tender. Add the fresh spinach and sauté until spinach is wilted - about 1 minute.

1

Remove pan from heat. Add the chicken, cream of chicken soups, sour cream, green onions, salt, pepper, and half the cheese. Mix well. Taste for flavor and add more salt if desired.

2

Pour all the ingredients into a 9" x 13" casserole dish and top with the remaining cheese. Bake at 350F, uncovered, for about 30 minutes.

3

Place under the broiler for a few minutes to brown the cheese even more. Garnish with jalapeno slices and/or green onion, if desired. This will be spicier the next day, and that's a good thing!

4

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