Easy Low Carb Mexican Chicken Casserole

Low Carb Recipes

Oct 04

This recipe has really shocked me by becoming THE most popular recipe on my blog. I almost didn’t post it because it was so basic, but it’s essentially turned into a blueprint for people to personalize with their own additions and spices. Read the comments from my website! That’s where all sorts of inspiration is to make this your own.

I love the easy, and I had a lot of chicken, so I decided to make up an easy low carb Mexican chicken casserole. All the Mexican casserole recipes I was looking to adapt included chips or Tortilla layers. I did experiment with making a low carb tortilla, but it didn’t do well in the bottom of the casserole dish. It turned all soggy-mush. However, I was pleased with how the topping part of this casserole came out, so I adjusted the recipe to just include that. Hope you like it!

I cooked up some chicken. Added tomatoes and green chilies. Dotting with bits of cream cheese.
Low Carb Mexican Chicken Casserole
Covering with the shredded cheese.
Low Carb Mexican Chicken Casserole Cheese

Popped in the oven to bake until it’s nice and browning around the edges.
Low Carb Mexican Chicken Casserole

Note: Per comments, cut down or omit chicken base if yours has much salt. Dee said hers turned out way too salty!

Easy Low Carb Mexican Chicken Casserole 1

Low Carb Mexican Chicken Casserole

Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Main
Cuisine: Mexican
Keyword: Easy Chicken Casserole, Keto Chicken Casserole
Servings: 6
Calories: 317kcal
Author: Dixie Vogel


  • 1 1/2 pounds chicken breast
  • 1/2 teaspoon minced garlic
  • 1/2 cup chicken stock (or 1 tsp chicken base with water)
  • 10 ounce can tomatoes with green chilies (drained)
  • 2 ounces cream cheese
  • 1 cup pepperjack cheese (shredded)
  • 1 cup monterey jack cheese (shredded)


  • Add chicken breasts, stock and garlic to skillet.
  • Cook chicken in the stock over medium heat until cooked through and tender.
  • Shred the chicken into the casserole dish, discarding any remaining stock.
  • Mix in drained can of tomatoes and green chilies
  • Dot the chicken / tomato mix with little bits of cream cheese.
  • Cover with shredded pepperjack cheese.
  • Cover with shredded monterey jack cheese.
  • Cook in 350 degree oven about 35 minutes, until brown around the edges.

Recipe Notes

If you use chicken base instead of chicken stock, be sure to add the carbs as most of the ones I've seen have a few carbs.
This came out nice, gooey and cheesy. Additional ingredients could be added as you see fit pretty easily. As long as it works with chicken and cheese, you're good!
Nutrition Facts
Low Carb Mexican Chicken Casserole
Amount Per Serving (0.75 cup)
Calories 317 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 117mg39%
Sodium 590mg25%
Potassium 572mg16%
Carbohydrates 3g1%
Sugar 1g1%
Protein 34g68%
Vitamin A 505IU10%
Vitamin C 5.8mg7%
Calcium 311mg31%
Iron 1.2mg7%
Net Carbs 3
* Percent Daily Values are based on a 2000 calorie diet.
Dig this recipe?Follow @zengoddessdix & pin/tag it #lczen.

Easy Low Carb Mexican Chicken Casserole

You could easily add some your own ingredients to this Easy Low Carb Mexican Chicken Casserole without sacrificing the “easy” part.

What would you suggest adding?

  • jackie says:

    Need a lot of low carb :),.. can’t wait to naj e this one

  • Kim says:

    Is this recipe ok to make the night before, put in the fridge and cook the next day?

    • Zen Goddess says:

      I would not mix the uncooked chicken with the other ingredients the night before. Marinating the chicken in the broth would probably work out well, though. But if you cook the chicken the night before and put everything in the fridge to finish cooking the next day, I imagine that would be fine!

      • Tamara says:

        How would I add black beans or pinto beans to it?

        • Dix says:

          I didn’t so I can’t speak to that directly. If I had a can of beans to add, I would probably mix it in when the chicken was pretty well cooked to start it heating just a bit before oven time and then put everything in the casserole dish to cook, though. Hope that helps!

    • Julia Arnold says:

      I did (my chicken was cooked) and I just had it – it was great!!

  • Cathy D says:

    I forgot chili powder. Yes, that too. Mmmm poblanos! Yes please! There’s so much you could do with this, Dix. Sour cream would be a nice top off too! Great recipe…

    • Zen Goddess says:

      You know what? I’m really glad I posted this. I told my husband, I thought it was just too simple. And he said maybe some of y’all cooking types would offer suggestions to improve on it. He was right!

      We share the work of some amazingly gifted cooks on the Facebook page. But I am not one! Part of the reason I’ve been sharing my own recipes is because I figure, there must be people like me who are not kitchen-gifted but still need easy, everyday do-able options. And with a little help from each other, we can make this stuff better, too. Thanks!

  • Cathy D says:

    Oh this would be very good! I think a sprinkle of black olives and some jalapeños would be a nice addition. I’d also sprinkle in some cumin for authentic flavour.

  • Lisa Lopez says:

    The cumin is a great idea. I’d add chili powder also and some pablanos. I love the flavor of pablonas better than any other pepper. This looks wonderful. I can’t wait to try it.

  • Cheri says:

    This sounds delicious, EZ and fast to make. Looking for something to make tonight and this is it! Know my family will love this. Found your blog through FB and will follow you in your low carb lifestyle. Thank you for making our day.

  • Paige says:

    I just fixed this and it was wonderful!! I put a little bit of green chile enchilada sauce on it!!

  • JoAnna Cooper says:

    Your recipe sounds so good, I gotta try this. I think a small amount of Spanish rice would be a good addition to the casserole. The only thing I would add for a meal is re- fried beans and a side salad of Guaqamolie ( oops can’t spell it, but I can sure eat it !!! LOL ) I’Ll wait to rate this recipe until I try it.

    • Zen Goddess says:

      The rice and beans would certainly be appropriate for carb-eaters. The low carb folks would probably want Mexican cauli-rice and perhaps a small amount of black soy beans if they eat them, refried instead. Guacamole is certainly carb-friendly though!

  • Kim Mitchell says:

    Just made this for dinner tonight. My husband loved the meal. We’ve been doing low carb for just a couple of weeks now and this receipe was so satisfyingly delishieous. Thank you!

  • Sharon says:

    I would add a little taco seasoning, sliced olives and green onion

  • Sue says:

    Do you think an already cooked whole chicken shredded would equal to the 1 1/2 lbs chicken breast? What size pan did you use and did you cover it while in the oven? Thanks so much!

    • Dixie Vogel says:

      Hey Sue. I think the shredded chicken would work fine. Basically, a little more or a little less than what I used is just going to make a difference how deep it goes in the dish, but since the meat is already cooked, that isn’t a huge concern. My casserole dish is about 9 x 13 inches. I did not cover it, no. Hope you like it!

  • Nanny says:

    this is a wonderful recipe !! My family loved it thanks Zen =)

  • Kristin says:

    Cilantro lime spiced sour cream and avocado slices would be delicious on top.

  • Dawn says:

    I wonder would it be good with ground turkey as well?

  • Lori Green says:

    When I make enchiladas, I like to shred iceberg lettuce real fine and dice tomatoes and put that on the top. Along with some olives and guacamole. I’m making this tomorrow. I think when I’m cooking my chicken, I will season it up just like I do when I make taco meat, with garlic salt, cumin, chili powder, onions, bell pepper, and rotel instead of the regular tomatoes. I’m not a chili eater but they sound like a great addition!!

  • Donna says:

    I used leftover turkey and added black beans and a can of mild green chilies. I’m going to add black olives and shredded lettuce to my plate when it gets out of the oven. Yummy!! I made this last month and it was a hit at a party I went to. Thanks for the recipe.

  • Lindsay says:

    i made this last night for my husband and he LOVED it! He said it was one of the best things I’ve ever made. I added onions, green peppers, chili powder, and I used the habanero jack cheese and it gave it a pretty good kick! It’s been hard for us to eat low carb but I am insulin resistant and it’s effecting my fertility. It was great!

  • Kat says:

    I made this recipe with some enhancements this week, and it was really great. My boyfriend’s exact words were “bursting with flavor”.
    Changes: Used the slow cooker to make the shredded chicken – easy, time saver, and you can put seasonings in with it while it cooks. I also added cumin, cilantro and hot sauce when mixing everything together in the casserole dish. This is a perfect base for so many things. Put it on lettuce for a chicken taco salad, put it in a low-carb tortilla for a chicken burrito…ect!

  • Karen Ferrero says:

    Dixie, I’ve been low carb for almost 20 years and my son made this for me. It was delicious! But I must say you need a print option for your site. There seems to be no way to print ‘just’ the recipe. When I hit print I got 13 pages of comments so I canceled the print request. I tried it again and limited the amount of pages and all the pictures printed out too!

    Really good job on the recipe, but if you actually want to share, the print option needs improvement since I eventually had to write it out by hand.

    Thanks so much for the recipe!!

  • Pamela says:

    I’m allergic to tomatoes. What would be a good substitute?

    • Dix says:

      Pamela, I don’t know what veggies you like. The tomatoes are there for flavor, not because of any special properties. Maybe bell peppers?

    • Kimberley D. says:

      Zucchini, mushrooms, cauliflower…..I think this one you could play around with a lot. But remember that tomatoes have a lot of juices so if you sub keep that in mind as you may need to add a bit more moisture. Depending on what you use that is. This was a wonderfully easy recipe.

  • CLBD says:

    I’ve been doing low carbs to maintain my weight. I love the recipes that are out now and they are so fun to try. But I do have one question for you. I eat chicken a lot and getting a bit tired of it. Is there an alternative to the chicken?

  • Mary Griffin says:

    I notice the recipe suggests 1 TABLESPOON of chicken base for 1/2 cup of water. Why a tablespoon when the base generally calls for 1/2 TEASPOON to make 1/2 cup of broth? I am concerned about the sodium.

    • Dix says:

      That’s just what I put in, so it’s what I wrote down. You’re welcome to decrease or omit it altogether if the amount doesn’t work for you or it has too much sodium.

    • dee says:

      I used 1 tablespn chicken base in one half cup water and had to throw out, far too salty!!! Looks like a good basic recipe otherwise.

  • Melanie says:

    I am planning to cook this tonight … when would you put in the cumin? While cooking the chicken or when mixing everything together? Thank you

  • Mary Beth says:

    Saute some peppers and onions and add fajita seasoning and you’ve got a whole new dish!

  • Tiffany says:

    this was AMAZING!! Thank you for sharing the recipe! We added a little cilantro, sour cream and black olives. Tasty tasty! And I have a little leftover for lunch tomorrow!

  • Naomi says:

    I have made this bunches of times, a family fave!! We serve it over lettuce and tomato with a dollop of sour cream. So good!!

  • Patricia says:

    I bet this would be good with ground beef instead of Chicken, what do you ladies think?

  • Heather says:

    I simply used a fresh spicy salsa in exchange for the tomatoes and jalapeños. Came out great! Will definitely make this one again.

  • Tammy says:

    This was awesome! The only thing I did different was add about half an envelope of taco seasoning to the chicken. YUM! My husband loves it too. Since he isn’t low carbing, he put his over tortilla chips for a nacho feast. Topped with sour cream. Thanks for this awesome recipe.

  • Robyn says:

    This was SO simple and SOOO delicious!! My husband LOVED it too. He doesn’t low carb, so I served it over Spanish rice for him. Definitely making it again. I think I will add some Alfredo sauce to the chicken mix next time to make it a little creamier. I also want to try this with beef.

  • Dana shrader says:

    What size casserole dish?

    • Dix says:

      Aw, I dunno. Whatever is standard? The only difference it’s gonna make is how deep the casserole is, bigger dish vs. smaller dish. Use what you’ve got!

  • Annie says:

    This is an excellent “base” recipe that can be customized for each cook’s personal taste. I used a rotisserie chicken from our grocer’s deli, 2 cans of mild rotel, a small can of fire roasted medium hot green chilis and about 1/4 cup of chopped pickled jalapeno peppers. Also, before adding the cheeses layers, I sprinkled some smoked chipolte chile powder (about 1/2 tsp), cumin (1/2 tsp), garlic powder (1/2 tsp), and regular chili powder (about 1 tsp). I doubled the amount of cream cheese, and used the suggested monterrey jack and Vermont sharp cheddar. It was delicious and enjoyed by all I served it to, and I was the only one on a low carb diet. Some added extra hot pepper sauce at the table. We are home that love hot spicy food. Great recipe! Will definitely do again. I think next time I will drain the rotel to make it little less watery.

  • gigi says:

    Lost a bunch of weight doing low carb several years ago, now it is my way of life!

    I made this last night to heat up for lunches this week. Just had my first one….this is SO FABULOUS!!!! I am sure it will become a very popular lunch for me. I made a few slight variations. I used canned low sodium chicken broth (think the dry broth cubes are too salty sometimes), added Cheddar Cheese, same total quantity of cheese as original recipe just used 3 cheeses instead of 2 and chopped up a few canned chipotle peppers in Adobo sauce, sprinkled over top before baking. Scrumptious! Thank you so much, I cant wait to try more of your recipes.

    • Dix says:

      So glad you liked it! That makes me happy. I agree about a lot of the broth you can get out there, SO salty! I use bone broth I’ve made myself and freeze into ice cubes most of the time. Your variations sound awesome!

  • Martha says:

    Would it still be concider ed low carb is corn was added? Or a salsa with corn and beans in it? I’m just starting low carb!!!! Have alot if weight to loose and my family needs to get healthier. Thank you for your awesome site. Any help is needed

  • martha doss says:

    New to low carb. Recipe sounds amazing would it still be low carb if I added corn…. or salsa with beans and corn in it. Have alot of weight to loose my family needs get healthy! Any help is appreciated

    • Dix says:

      Welcome, Martha! You’ll have to be careful about the beans and corn, neither of which is very low carb. Salsa with corn typically doesn’t have a lot, but check the total carbs and subtract fiber to get “net carbs” and that’s what you count. Good luck!

  • Julia Arnold says:

    Thank you so much for this recipe – it’s just what I needed!!

    I used shredded chicken that I made in my crockpot – added the rotel – fajita spice mix a recipe that I found online with a little bit of water and simmered. Just followed the rest of your recipe from there – SO GOOD!

  • Linda says:

    Devious, I used a little bit of chili powder and sliced olives. Definitely a redo.

  • Felicia says:

    I am going to make this tonight for the first time. It sounds delicious. I will add a small can of sliced black olives and will top it with a little lettuce and tomato and a dollop of sour cream. I have a question–if a serving size is 3/4 cup, how many servings per 9×13 pan? Thank you for letting me know!

    • Dix says:

      Darned if I know! Because what you end up putting in may not be the same volume as what I ended up putting in. My numbers are intended to be just ballpark based on what I used with the hopes it would give you an idea. It’s always good if you’re tracking to figure from the ingredients you’re actually using over the recipe estimates.

    • Dix says:

      p.s. I hope you enjoy it!

  • Lisa says:

    I’m sure I could have done all kinds of things to this recipe but it was perfect as is. I did add some fresh chopped cilantro just because o had it and it gave it just a little extra flavor. I will make this again!

  • Dot says:

    Do you think this could be cooked in a crockpot? How long?

  • Dot says:

    Thanks. I plan on trying it in a crockpot soon.

  • Christine says:

    Your picture looks like it has Colby jack cheese, not monterey jack. am I wrong. I purchase the cheeses you put in the recipe. but was curious because both kinds are the white cheese look.

    • Dix says:

      I’m sorry, Christine, but I couldn’t tell you now if I mistyped it on the recipe or not. It’s been too long for me to remember now. Either should work fine, though.

  • ANGEL says:

    Used a rotisserie chicken, sauteed in whole butter and adobo seasoning
    added tomatoes and shrimp and taco seasoning
    put it all in a baking dish and followed the rest of the instructions as mentioned.

  • CJ says:

    This is a GREAT recipe! I did add the cauliflower rice to the casserole dish, before cooking and it turned out excellent. Tip: with the “rice” addition, don’t drain the Rotel and double the cream cheese. Highly recommend it.

  • goody says:

    I use black soy beans for low carb recipes, they are like 1 net carb and are almost just like black beans! Sometimes hard to find but you can also order them or request your grocery to do so! I am going to go cut up a rotisserie chicken I bought last night and put this together!

  • SGB says:

    Due to my sensitive tummy, I would would use canned diced tomatoes and a can of chopped green chilies,

  • Mark says:

    I’m trying this tonight for me and my mother she has had a stroke plus a victim of diabetes, it sounds really good will let you know the sodium is my worry, it seems like low carb and low sodium are not friendly.lol


    Wow… I’m trying my own recipe of everything I love from all the recommendations tonight! Thank you so much for sharing.

  • Deborah says:

    Made this for my Hubbys supper tonight and it was delicious!!!! I added a teaspoon of Cumin and and a tsp. Of chili powder along with fresh mushrooms. Will be making this again. Thanks for the great recipes,they make it so much easier to cook for my Hubby.

  • sabrina says:

    Just made this 2 nights ago and the kids are asking for it again already. Great Dish

  • Sue Gregory says:

    This is easy, quick, and simply delicious. I’ll most definitely fix this again. My husband liked it also.

  • Tara A Preston says:

    Very good! My husband has gone to a low carb diet so I’m looking to fix flavorful good dishes. This will be a repeat dish.

  • Tara says:

    I appreciate you posting the base recipe as that makes it easier for me to understand and make. Then it’s interesting to read people’s suggestions. Thank-you

  • debi lalonde says:

    This is an awesome recipe! I added the cumin while the chicken was cooking with the garlic. I used a can of fire roasted tomatoes and a can of green chilies. My husband and I loved this!

  • Patricia Jones says:

    Thank you for posting this recipe. I thought it would be more of a dip but this was very good! I had leftover chicken from a roasted chicken and wanted to do something different with the leftovers when I found your recipe. I had all the ingredients except for the pepper jack. I added a few slices of jalapeno to it and it was delicious.

  • Heather says:

    Love love this receipe. I added low carb tortillas, taco seasoning and sautéed mushrooms to the mix. Thank u so much!

  • Bonnie says:

    This was so yummy!! Thanks for the recipe! I added fresh cilantro, cumin, and an onion and topped with fresh avocado. Absolutely making this again!

  • Randi says:

    I tried it with beef, and it was awesome! Next time I think I will add onion, an extra can of diced tomatoes, and maybe mix some of the cheese in rather than just coat the top. I suspect it would be more evenly distributed that way.

    Love, love, love this recipe! I’m definitely going to make it part of the regular rotation.

  • Cynthia says:

    Added bell peppers and onions, for more veggies. Yummy!!! Turned out amazing!!

  • Elizabeth says:

    Just made this dish last, so good!!! I also added some avacado and sour cream on the side, went together nicely. Would definitely make this again.

  • Laura says:

    Might be good with some goat cheese added in!

  • Kelsey Corley says:

    Do you just put whole boneless chicken breast in skillet with stock and garlic?

    • Dix says:

      That’s what I did because that’s what I had, Kelsey, but really whatever form of chicken you’ve got should work so long as you can get it off the bones one way or another.

  • Christina G Witzke says:

    This was a hit with the entire family! I used fajita seasoning and also added green chiles. Then when I pulled it out of the oven I layered lettuce tomatoe and green onions on top and served with a dollop of sour cream.!!

  • Dix says:

    For the people wanting the instructions without the pictures to print, here they are to cut and paste:

    Easy Low Carb Mexican Chicken Casserole – Quick to throw together with just a little spice from the green chilies and pepperjack cheese.
    Author: Dixie Vogel
    Serves: 6
    1½ pounds chicken breast
    ½ teaspoon minced garlic
    ½ cup chicken stock (or 1 Tb chicken base with water)
    10 ounce can tomatoes with green chilies (drained)
    2 ounces cream cheese
    1 cup pepperjack cheese (shredded)
    1 cup monterey jack cheese (shredded)
    Add chicken breasts, stock and garlic to skillet.
    Cook chicken in the stock over medium heat until cooked through and tender.
    Shred the chicken into the casserole dish, discarding any remaining stock.
    Mix in drained can of tomatoes and green chilies
    Dot the chicken / tomato mix with little bits of cream cheese.
    Cover with shredded pepperjack cheese.
    Cover with shredded monterey jack cheese.
    Cook in 350 degree oven about 35 minutes, until brown around the edges.
    If you use chicken base instead of chicken stock, be sure to add the carbs as most of the ones I’ve seen have a few carbs.

    This came out nice, gooey and cheesy. Additional ingredients could be added as you see fit pretty easily. As long as it works with chicken and cheese, you’re good!
    Nutrition Information
    Serving size: ¾ Cup Calories: 322 Fat: 21g Saturated fat: 10 Carbohydrates: 2 Sodium: 641mg Fiber: trace Protein: 28g Net Carbs: 2
    Recipe by Low Carb Zen at https://www.lowcarbzen.com/low-carb-recipes/main-courses/easy-low-carb-mexican-chicken-casserole/

  • Holly says:

    How long do you cook the chicken in the stock, at the beginning? I am sure it also depends on the thickness of the chicken.

    • Dix says:

      I didn’t time it, just cooked it until the chicken was done – when I cut through one of the larger pieces, it was all white in the middle. But absolutely, it will depend on the size of your chicken pieces.

  • Leisha says:

    Used Mojo Criollo instead of chicken stock. Lower sodium and zestier flavor. I also added salsa. After cooking, added avocado slices!

  • Brooke Kelly says:

    I sprinkled chili powder cumin, and garlic powder over the shredded chicken. I also added one can of diced green chiles along with the rotel. Garnished with a small dollop of sour cream. This is delicious!!!

  • Amy says:

    I made it Italian by just switching up the cheeses from Monterey jack to mozerella pepper jack to parmesan and added ricotta to the mix. Changed the sauce as well and added basil and oregano to the broth to begin with.

  • Beverly Whaley says:

    Added a little no carb taco bell taco seasoning, olives and scallions!! This recipe is so a keeper!!!! Thanks so much!! Served with lettuce, raw scallions.

  • Carolyn says:

    My husband and I loved it!! I just added a little taco seasoning and sautéed onions !! Delicious ! We even had the leftovers the next day!

  • SoCalMomma says:

    Super Delish! I added cilantro, and 1/2 can of green sauce. Tasted like our favorite Mexican restaurant. Only missing the high carb tortilla.

  • Raquel says:

    Im making this tonight! Cant wait!

  • Nicole says:

    For a great addition to round it out, I cooked cauliflower rice separately. Served this casserole with the rice, and it was awesome! Also added Mexican seasoning, my own mix of cumin, chili powder, garlic powder, onion powder and Nature’s seasoning. Husband approved!!

  • Laurie says:

    What is your blog name?

  • Vickie says:

    This is really good. Just want to mention that you do not need to cook the chicken in chicken broth or chicken bouillon if you don’t have any on hand. You can poach your chicken breasts whole, in water. It will naturally make chicken broth. I do this all the time. I’ve even done it when they were frozen because I forgot to take them out. When I make this or a similar casserole, I use 2-3 large Boneless, skinless, chicken breasts but any style chicken will do. I place them in a skillet with 2″ sides with about 2 to 3 inches of water and 1/4-1/2 tsp salt. Do not cover chicken with water. Water should be no more than halfway up the chicken.You don’t need a lot. Cover it, put it on a slow simmer and in a short time, about 30-45 min, you have perfectly poached chicken breast. Let them cool and either cube or shred them depending on what texture you like. Then combined them with all your other ingredients and bake. I only mention this because I don’t want anyone to feel that they can’t make this delicious dish because they don’t have any chicken broth or bouillon cubes on hand. I want to rate this recipe 5 stars but for some reason it only goes to 4 when I click on the stars. So sorry

    • Dix says:

      Thanks for your comments, Vickie! And the stars may be because I’m working on the website recipes at the moment… But I appreciate the thought!

  • Benjamin Williams says:

    Hey there, is it necessary to cook the chicken first? Only reason I ask is that I did a different bake a few days ago, bruschetta chicken. Just cubed the breasts and put them in the baking dish raw, cooked it for about the same amount of time for this one.

    • Dix says:

      I haven’t tried it the other way so I couldn’t say. It didn’t occur to me not to cook it first. If you figure out another way you like better, please report back!

  • Amy says:

    can this be frozen to eat on a different day? I need a casserole to take to a friend

    • Dix says:

      I haven’t frozen it myself, but it should freeze up well! Cream cheese changes texture a bit when frozen but in a casserole it doesn’t make any difference to the outcome. Hope your friend likes it!

  • Ricki says:

    Serving size says 3g. That’s about 1 oz. seems like a VERY small serving size

    • Dix says:

      Thanks for pointing this out! The serving sizes went a little wonky when I imported recipes into my new plugin. It was supposed to be my estimate of 3/4 cup as a serving size. I’ve corrected it now.

  • Chree says:

    I cooked this tonight and found a new favorite recipe! I had a little less than 1/4 cup pine nuts that needed to be used so I toasted them and added them to the dish. They were wonderful in it! Who would’ve thunk? The cream cheese makes this so tasty (as do the other cheeses). I added some chili powder (3/4 tsp) and about the same amount of cumin. Made it taste a bit more mexicany, if that is a word. I purchased a rotisserie chicken for last night’s meal and so we used the leftover from that for this recipe. Thank you for sharing this. We will definitely be making this again.

    • Dix says:

      Awesome! Thanks for sharing your personalizations. Sounds good! And of course the kind words, which are always appreciated.

  • Courtney says:

    I absolutely love this recipe! I also add a little avacado and sour cream on the side. I’ve made this dish 3 times now, sometimes I add a little bit more garlic and cream cheese drops each time So good! Thank you for posting this.

  • Chris says:

    After reading all the variations possible I combined a few of them for a delicious meal.
    Used a rotisserie chicken
    Sautéed half of onion in butter then added a bag of 8oz cauliflower rice (from Target)
    Added 1tsp garlic, 1/4 tsp cumin, 1/4 tsp chili powder. Cooked 8 min.
    Added 10oz can of tomatoes with green chili.
    Added chopped chicken.
    Poured it all in 9 x 13 baking dish.
    Topped with 4oz cream cheese, cut into small chunks. Then topped with 4oz of pepper jack, 4oz sharp cheddar and 4oz od Monterey Jack.
    Covered with foil, bake at 350 for 35 min, removed foil for 5 more min.
    4oz is half a package of shredded cheese and half a block of cream cheese. Always add a little more but 4 oz of each seemed the right amount.

  • Mycah says:

    I’ve never cooked chicken breasts in a skillet, about how long do you cook them on each side?

  • Brittany says:

    How does it taste reheated looking for meals to cook then portion out for meal preps from leftovers.

    • Dix says:

      My reheated leftovers are fine with this. I haven’t frozen it, but there’s nothing in there that would give me pause doing that, either. Hope you like it!

  • Kayla says:

    Hi! I made this tonight and my husband (who is picky) and I both loved it. I added it to tostada shells and topped with shredded lettuce, sour cream and more cheese. SO DELICIOUS.
    Also, I simply used a rotisserie chicken, shredded it up and added it to sautéed onions and a few dashes chili powder. Easy and amazing.

  • Courtney says:

    Has anyone tried it with cottage or ricotta cheese instead of cream cheese? Would that work?

    • Dix says:

      I haven’t but have no doubt it would work just fine. If you try it, let us know how you like it!

    • NonnaDonna says:

      Of course! I used goat cheese, ground chick, added onion once and not another time. I’ve made it with and without peppers of various forms (good always) The only disappointment we’ve had with this versatile recipe was using a cheese we didn’t care for, but that won’t happen again. Thanks for this recipe!

  • Amanda says:

    So good! It was creamy and full of flavor.

  • Tanya Morton says:

    I just made this for my mom and nephew and they loved it. I added some extra green chiles and it was really good. I think next time I might add some black olives just to give it a try. Thanks for the great recipe.

  • Gail says:

    I made this for a crowd tonight. I quadrupled the recipe and cooked in a hotel pan. I added chopped garlic, cumin and chili powder. I served it as a make your own bowl with rice, black beans and various toppings. They would have been back for seconds, but it was all gone! Everyone said this one is a keeper!!!

  • Crystal says:

    Thank you for the low-carb dinner ideas. My son is type 1 diabetic so I’m always looking for good low carb recipes. This has been great. It’s so easy and filling.

  • Kacey says:

    Making this for the second time! My hubby and kids love it!

  • Britney says:

    Just made it!!! OMG!!!! This is amazing!!! Went with the main recipe and added a few others things from other comments and this turned out so good… Its always a win when its healthy and everyone in your family enjoys the meal as a family!!! Thank You for posting!!

  • Lynn says:

    Love love love this!! Even my husband loved it. I just added a few green onions to it. Thank you!!

  • Andrea says:

    I never comment on recipes, but I MUST comment here!

    My husband doesn’t like shredded chicken, so I modify this to make a couple different recipes, but the inspiration came from this post. I boil some chocken breasts and then dice them. I do this step the night before if I can. Then I put the diced chicken breasts, add a can of Cilantro Lime Rotel, dot it with the cream cheese, then the cheeses. I have also added sliced black olives to the top.

    However, my family’s favorite way to eat this is when I change it to an Italian chicken. I do the same thing with the chicken breasts, but add a can of Italian Style Diced Tomatoes, and a little garlic and oregano. I top with mozzarella and a tad of cheddar cheeses. I make a little brown rice to go with it for my 15 year old son. My entire family loves this stuff and it’s so easy!!!

  • Chelsey Garcia says:


  • Jim O'Brien says:

    Cotija cheese added to the top; Sazon seasoning – 2 packets, in the mix; light sprinkling of chipotle chili powder stirred in also, along with cumin, coriander and regular chili powder. Flavorful. Thanks for the ideas.

  • Sheila Highins says:

    I have made this several times with a few additions here and there such as the ones suggested. The only thing I do different is I cook it in my casserole slow cooker. I Cooke the chicken in the chicken broth first while I am at work. It shreds so nicely after cooking slowly all day. Then I add the other ingredients when I get home and turn the cooker on high. It turns out perfect.

  • Erica says:

    Thank you for this recipe! Making it now with everything listed and a bunch of this and that. I spent almost an hour reading comments, lol. Excited to try it out.

  • Dana Vargas-Lurie says:

    I am making this for dinner tonight and I don’t have time to check all the comments. Do you think this would freeze well? I don’t see why not, but just in case….

    • zengoddess says:

      I haven’t frozen it because I just eat it as leftovers. I don’t think there would be any issues BUT I haven’t done it so I’m not speaking from experience. Cream cheese changes texture a little when frozen but you’re cooking it in a casserole so I doubt it would be bothersome. I will usually try freezing a single portion first if I haven’t before.

  • Chad says:

    This looks awesome, been on keto awhile so I am always looking for something new to try.

    I also have a few good Keto/low carb recipes on my blog.

  • Megan says:

    So delicious! Ty for an easy low carb recipe!!

  • Melinda says:

    I had a bunch of frozen leftover cooked chicken from shredding some to make a chicken cordon bleu casserole. Put in the fridge a couple days ago to thaw and decided to look for a recipe to use it. Found this one. After reading feedback, this is what I did: put the very cold but not shredded chicken and a block of cream cheese in a bowl and microwaved for 1 minute to soften them up. Shredded the chicken and mixed the cream cheese through out. Poured a can of Rotel into a bowl and mixed in some chili powder and cumin. Stirred this Rotel mixture into the chicken and cream cheese mixture. Didn’t smell enough chili powder, so I sprinkled some on top, then covered with a cheese blend. Baked for about 35 min at 350. It was YUM! Hubby (picky) and teen daughter who are not Keto really liked it too.

  • Amanda says:

    I just made this for the family, such a fantastic recipe! We left the chicken stock out but added fajita seasoning for flavor. I’ve never seen all of the kids go back for more so many times. They even asked if we could have it again tomorrow.

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