When you are tired of the same old, same old, this Keto Chicken Casserole is guaranteed to liven dinnertime up. Sautéed onion, poblano peppers, and chipotle chili peppers are tossed with oregano and chicken and then covered in a light sauce. Top it off with goat cheese and mozzarella, and you have got a party in your mouth!
– 1 tablespoon avocado oil – ½ cup chopped onion diced – 2 poblano peppers seeded and diced – 2 chipotle peppers in adobo sauce diced – 1 teaspoon oregano – Salt and pepper – 4 cups chopped cooked chicken – 2 eggs – ¼ cup chicken broth – ¼ cup heavy cream – 8 ounces goat cheese crumbled – 8 ounces shredded mozzarella
Preheat the oven to 350° F. Heat oil in a large skillet over medium-high heat. Add the onion and poblano pepper and cook until tender, about 6 minutes.
Add the chipotle pepper, adobo sauce, and oregano. Season to taste with salt and pepper. Stir in the chicken and then transfer the mixture to a 9 x 13 casserole dish.
Beat the eggs in a medium bowl, and then stir in the broth and cream.
Pour the mixture over the chicken and vegetables.
Top with the crumbled goat cheese and shredded mozzarella.
Bake for 30 minutes, until the top is golden brown.