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When I make broth from leftover bones I save the bits of meat off of them!
Around here, no one “eats” chicken off the bone, it is cut off before served, cause you know, kids…..so it all works out to save it!
Save the broth for other recipes like my Keto Skillet Pot Pie! You can also get a whole rotisserie chicken and use half the meat for this casserole and the other half for the pot pie!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Chicken Chili Casserole
1 (8oz) block of cream cheese, cubed, softened
3/4 cup sour cream
7 oz green chiles (2 small cans)
1/2 tsp cumin
1/4 tsp seasoning salt
3 cups cooked, cubed or shredded, chicken
1 cup cheddar cheese, shredded
1/2 cup mozzarella, shredded
Preheat oven to 350F
Mix all except cheese and chicken very well with a fork, or hand mixer.
Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella plus chicken.
Spread into a greased 8×8 pan.
Sprinkle with remaining 1/2 cup cheddar cheese.
Bake 35 to 40 min until golden.
Serve with a side salad.
This reminds me so much of white sauce enchiladas, minus the tortilla!
Reheat leftovers in a 350F oven for 8 to 10 minutes!