Low Carb Mexican Chicken Casserole

1 Lb Boneless Skinless Chicken Breast
2 Tablespoons Olive Oil
1 Red Bell Pepper
1 White or Red Onion
2 Teaspoons Salt
1 Teaspoon Pepper
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Teaspoons Dried Oregano
1/2 Cups Sour Cream

  • Preheat oven to 350F.
  • Cook the chicken anyway you’d like. Allow chicken to cool, then shred it into bite sized pieces.
  • Chop bell pepper and onion. Add them to a pan with olive oil, salt and pepper, and saute until softened. Remove from heat.
  • etc
  • etc

  • For Full Instruction: thelittlepine.com

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