Mexican Chicken Pizza Casserole
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
- Category: Low-Carb, Primal, Nut-Free
Ingredients
Units
Scale
- 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)
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.
Notes
If you are in a rush and don’t have time to cook chicken, you can use leftovers or purchase a ready-to-eat rotisserie chicken from the grocery store.
VARIATIONS
The vegetable toppings are optional. You should also feel free to substitute any of your favorite pizza toppings.
Nutrition
- Serving Size: 1 Piece
- Calories: 199
- Sugar: 0g
- Sodium: 349mg
- Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
