Spicy Keto Chicken-and-Cheese Casserole
Description
This quick-and-easy keto chicken casserole melds creamy sour cream and Cheddar with spicy, tangy chiles and salsa for a satisfying weeknight dinner.
Ingredients
•
1 teaspoon butter, or as needed
•
4 skinless, boneless chicken breasts, cut into chunks
•
1 teaspoon taco seasoning mix, or to taste
•
1 (8 ounce) jar salsa
•
1/2 cup sour cream
•
4 ounces jalapeno peppers, diced
•
4 ounces shredded Cheddar cheese
•
4 green onions, sliced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2
Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
3
Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
4
Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
5
Let casserole cool before cutting into pieces and garnishing with green onions.