Low-Carb Chicken Casserole with Chili

Ingredients

• 2 tablespoons olive oil
• ½ cup diced onion
• 1 large cooked chicken breast, shredded
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ teaspoon seasoned salt
• ½ teaspoon red pepper flakes
• ½ teaspoon ground cumin
• 1 cup shredded Cheddar cheese
• 2 (4 ounce) cans diced green chiles
• ¾ cup milk
• 2 large eggs
• ¼ cup crushed pork rinds

Directions

Warm 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 cook the chopped onion until it’s soft and translucent, about 5 minutes. In a mixing bowl, combine the cooked onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in half a cup of shredded Cheddar cheese and the green chiles until everything is well mixed. Spread this mixture evenly in the bottom of your prepared pan, then sprinkle the remaining cheese on top. In a separate bowl, whisk together the milk and eggs, then stir in the crushed pork rinds. Pour this mixture over the casserole to cover it. Bake uncovered for about 45 minutes, or until the top is set and looks golden. Let it cool for a few minutes before digging in!