Low Carb Chicken Taco Casserole

Low Carb Chicken Taco Casserole

Heat one cup chicken broth in a large fry pan, put in 1 1/2 lb chicken breasts in pan. Put lid on pan and simmer until chicken is pull apart tender. In large bowl, combine 8 oz softened cream cheese, 16 oz salsa, 8 oz sour cream and 1/2 packet taco seasoning. Stir to blend. Shred chicken and slowly blend chicken into mix. Spread mix on bottom of 9 x 13 baking dish, top with 2 cups lettuce, 2 diced tomatoes (seeds removed), 1 cup shredded cheddar and 2.25 oz sliced black olives.

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2 comments

  1. NoSanchez · March 25, 2014

    Reblogged this on NoSanchez's Fitness Blog and commented:
    I tried this today and we all loved it. We stuck it in the oven and let it warm up to eat it warm. Yummy. Next I’m going to try this with some buffalo sauce.

    • jtbaz · March 29, 2014

      Glad you liked it! This recipe is so versatile, you could use canned chicken in a rush, ground beef, or leave meat out completely to make it vegetarian!

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