Prep time: 10 mins | Bake time: 20 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 31g
Net Carbs: 5g
Fat: 24g
Calories: 360 kcal
Description
Bold, creamy, and loaded with melted cheese, this Low Carb Chicken Taco Casserole delivers all your favorite Tex-Mex flavors without the extra carbs! Tender shredded chicken, sweet bell peppers, tomatoes, and zesty taco seasoning simmer together in a velvety cream sauce before baking under a bubbly golden layer of cheddar and mozzarella.
Anti-Inflammatory Highlights
Shredded Chicken & Olive Oil: Provide clean, bioavailable protein for muscle maintenance alongside heart-healthy monounsaturated fats and polyphenols.
Bell Peppers, Tomatoes & Taco Spices: Rich in vitamin C, lycopene, cumin, and chili antioxidants that help combat oxidative stress and support immune wellness.
Ingredients
2 cups cooked chicken, shredded
1/2 cup heavy cream
1 tbsp olive oil
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup diced tomatoes
2 tbsp taco seasoning
1 cup shredded cheddar + mozzarella mix
Salt + pepper, to taste
Instructions
1. Prep the Oven & Dish: Preheat your oven to 375°F (190°C) and lightly grease a small round baking dish or casserole dish.
2. Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and diced bell pepper, cooking for 4 to 5 minutes until softened.
3. Simmer the Chicken & Cream: Stir in the shredded chicken, diced tomatoes, taco seasoning, salt, and pepper. Pour in the heavy cream and simmer gently for 2 to 3 minutes until the mixture thickens slightly and becomes creamy.
4. Assemble & Top: Transfer the creamy chicken taco mixture into your prepared baking dish and spread evenly. Sprinkle the shredded cheddar and mozzarella cheese mix generously across the top.
5. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is completely melted, bubbling, and golden brown in spots.
6. Serve: Let cool for 3 to 5 minutes before scooping and serving warm!