Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite. This freezer friendly recipe is a great make ahead meal.
Add the remaining sesame oil, soy sauce, vinegar, sriracha, mushrooms, peppers, broccoli, zucchini, squash, and garlic to the pan. Cook until the chicken in cooked through and the vegetables are crisp-tender, about 10 minutes. Add the cashews and cook for 5 additional minutes.
This meaty and hearty casserole isn’t only keto-friendly and dairy-free, but also paleo and Whole30 compliant. I know that intro made this dish sound like it’s a snooze fest, but it’s quite the opposite. It’s loaded with tender and juicy chicken, broccoli rice, coconut milk, and an array of herbs, spices, and seasonings.
Baked Cream of Mushroom Chicken Casserole can be prepared as a freezer meal to make on another busy night, or give to a friend in need. In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth. Season chicken breast with salt and pepper, then lay them in freezer friendly container or zip top bag .