In my quest to have an easy weeknight family dinner, while keeping it keto AND easy, I came up with this Simple Chicken Chile Casserole. I use the canned MILD chiles, so we get the flavor without it being too spicy.
Preheat oven to 350* and grease a small casserole dish or 6x10” pan.
In a large bowl whisk together the eggs, cream, cream cheese, salt, pepper, cumin and garlic powder. Fold in shredded chicken. Set aside.
Lay out flat two of the chiles to cover the bottom of the pan. Spoon in half of the creamy chopped chicken mixture on top of the chiles.
Sprinkle ½ cup of each of the cheeses on top of the chicken. Then place the other two chiles flat on top of the cheese.
Spoon in the second half of the creamy chopped chicken mixture on top of the chiles. Smooth out chicken and then sprinkle remaining half of the cheeses over the casserole dish. Sprinkle top of casserole with red pepper flakes (optional).
Place the casserole in the oven for 30 minutes. At the end of 30 minutes turn the oven to broil and brown the top of the casserole for 1-3 minutes.