Chilli Chicken Casserole

Chilli Chicken Casserole

Makes: 4 servings

Carbs per Serving: 3.5 grams

Protein per Serving: 49.25 grams

Fat per Serving: 28 grams


?         ¾lb boneless chicken thighs

?         1½cups chicken broth

?         1 cup shredded Monterey Jack cheese

?         1 cup chopped roasted green chillies

?         ½cup sour cream

?         ½Tbsp minced garlic

?         ¼cup diced onion

?         1/8 tsp cayenne pepper

?         2 Tbsp chopped fresh cilantro

?         Sea salt

?         Freshly ground black pepper


  • Set the oven to 400 degrees F.
  • Place a heavy bottomed pot over high flame, then pour in the chicken broth and bring to a boil.
  • Once boiling, reduce to a simmer and add the chicken thighs. Simmer for 12 minutes, turning once halfway through the cooking time.
  • Transfer the cooked chicken into an oven-proof casserole and set aside to cool slightly.
  • Once cooled, shred the chicken with two forks, then fold in the sour cream, onion, green chillies, garlic, cayenne pepper, and cheese. Season with salt and pepper, then mix well.
  • Place the casserole into the oven and bake for 15 minutes.
  • Carefully remove the casserole from the oven and set on a cooling rack for 5 minutes. Best served warm.