Low Carb King Ranch Chicken Casserole

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
8 servings
35 min

If you are looking for a healthy, delicious casserole that can feed a crowd or have enough for leftovers, this is it!

As a working mom with two kids who have soccer and gymnastic practices throughout the week, I am always looking for recipes that create enough for leftovers. King Ranch Chicken Casserole delivered just that. It is easy enough to make on a week night, but you can also make it ahead of time, place in fridge and bake the next night.

This creamy, savory casserole is completely satisfying and bursting with flavor. Each serving contains 400cal, 30g carbs, 21g fiber, and 28g protein making is a healthy well balanced meal.

The peppers and tomatoes add wonderful color, flavor and nutrients to this casserole, making it a great way to sneak some extra vegetables into your kids diet.

The cream of chicken and cream of mushroom soup create a creamy and indulgent texture without a ton of calories.

To assemble, simply layer 6 low carb tortillas, 1/3 of the chicken mixture, and 1/3 of the cheese. Repeat two times, ending with cheese.

The result is a cheesy, creamy casserole the whole family will love!

Low Carb King Ranch Chicken Casserole
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 small bell peppers of your choice (I used green and yellow), diced
  • 3 cups cooked, shredded chicken
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 10.5 ounces condensed cream of mushroom soup
  • 10.5 ounces condensed cream of chicken soup
  • 10 ounces diced tomatoes with green chili peppers, like Rotel
  • 3 cups shredded cheddar cheese
  • 18 small, low carb tortillas such as mission carb balance or zero carb tortillas

Preheat oven to 375˚F.
Lightly grease a 9×13 baking dish with cooking spray and set aside.
Heat oil in a large skillet set over medium-high heat.
Add onions and peppers; cook for 4 minutes, or until tender, stirring frequently.
Stir in the chicken and season with cumin and chili powder
Add in the condensed soups and tomatoes with green chilis. Mix and stir until everything is combined.
Remove from heat.
Arrange 6 tortillas on the bottom of the baking dish, then top with ⅓ chicken mixture and ⅓ shredded cheese.
Repeat with two more layers, finishing with shredded cheddar cheese on top.
Bake for 25 to 30 minutes, or until heated through and bubbly.
Remove from oven and let sit for 8 to 10 minutes before cutting and serving.
  • You can use corn tortillas if you prefer.
  • To make ahead, prepare casserole a day before, let sit at room temperature about 30 minutes before baking.
  • can be frozen up to 3 months.