Written by Di Bauer February 2, 2002, Updated by Andrew DiMino April 21, 2023

Low-Carb, Primal, Nut-Free

This Low-Carb Mexican Chicken Pizza Casserole recipe is perfect for a low-carb Cinco De Mayo celebration for several reasons:

Mexican-Inspired: This recipe offers a delicious fusion of Mexican flavors with a pizza twist, making it an ideal choice for a festive Cinco De Mayo meal.
Low-Carb: As the name suggests, this dish is designed to be low in carbohydrates, making it suitable for those following a low-carb or ketogenic diet.
Versatile Serving Options: This casserole can be sliced up like a pizza or spooned out like a traditional casserole, giving you the flexibility to serve it as a main course or as an appetizer at your Cinco De Mayo party.
Make-Ahead Convenience: The Low-Carb Mexican Chicken Pizza Casserole can be prepared ahead of time and reheated, making it a convenient option for party planning and reducing stress on the day of the event.

This is a delicious, festive, and convenient option for those looking to enjoy a low-carb Cinco De Mayo celebration.

Low-Carb Keto Mexican Chicken Pizza Casserole

Mexican Chicken Pizza Casserole

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This Low-Carb Mexican Chicken Pizza Casserole recipe not only tastes great, but it can be made ahead of time and reheated. You can slice it up like a pizza or spoon it out like you would a casserole. It makes a great dinner entrée but can just as easily be sliced and served as an appetizer at your next party. All the measurements for this recipe are approximate. You can adjust the amounts of the ingredients to suit your own personal taste or to what you have on hand.

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 1x
Category: Low-Carb, Primal, Nut-Free

Ingredients

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8 to 10 WASA Fiber Rye or Bran-A-Crisp Crackers
2 cups salsa
3 cups cooked shredded or diced chicken
2 1/2 cups shredded Mexican blend cheese or a combination of shredded mozzarella and Monterey jack cheeses
Canned green chilies (optional)
Diced green onions (optional)
Fresh tomatoes, chopped and seeded or diced canned tomatoes, drained (optional)
Sour cream (optional)

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Instructions

Preheat the oven to 350° F.
Line the bottom of a 9″ x 13″ baking dish with the crackers.
Spread the salsa over the crackers.
Top the salsa with the cooked diced or shredded chicken, and sprinkle the shredded cheese over the chicken.
If desired, evenly distribute the chilies, green onions, and tomatoes over the cheese.
Bake at 350° F for 15 to 20 minutes, or until the cheese is melted and everything is hot.
Slice into serving-sized pieces before serving. Garnish each serving with a dollop of sour cream.