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Cheesy Taco Chicken Casserole (Keto, Low Carb, Gluten-Free)

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  • Author: Molly Yeh
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

A delicious, creamy, and cheesy taco chicken casserole that’s perfect for keto, low carb, and gluten-free diets. It’s packed with bold Tex-Mex flavors and makes an easy weeknight dinner.


Ingredients

Units Scale
  • 2 lbs cooked shredded chicken
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup salsa (sugar-free for keto)
  • 1 packet taco seasoning (low-carb or homemade)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions (optional)
  • 1/4 cup chopped cilantro (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine softened cream cheese, sour cream, salsa, and taco seasoning. Mix until smooth.
  3. Add shredded chicken to the mixture and stir until well coated.
  4. Spread the mixture evenly in a 9×13 inch baking dish.
  5. Top with cheddar and Monterey Jack cheese.
  6. Bake for 20-25 minutes until hot and bubbly.
  7. Remove from oven and let rest for 5 minutes before serving.
  8. Garnish with chopped green onions and cilantro if desired.

Notes

  • Use rotisserie chicken for quicker prep.
  • Adjust the heat level by choosing mild or hot salsa.
  • Great for meal prep – stores well in the fridge or freezer.

Nutrition

  • Serving Size: 1/6th of casserole
  • Calories: 420
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 115mg