With extra peppers laying around, my family’s love of spicy foods, and my desire to get back into the swing of eating low carb, I decided to prep one of my favorite keto/low carb casseroles!
This is super easy, freezes well, and makes a yummy addition to your meal prepping stash!
As usual, I prep using steam pans and lids because they stack up well in my freezer and prevent freezer burn so my food stays fresh longer!
First I lay out my cream cheese to soften. I also cut my bacon in to small pieces and start frying it.
I then cook my chicken in the air fryer. I prefer this method simply because it’s way less mess!
Just throw the chicken in, sprinkle with some garlic and some Slap Ya Mama Cajun seasoning, and crank it up! The chicken can also be boiled, baked, or cooked in the instant pot. I’ve used all of these methods and they all turn out great! Do what’s easiest for you…that’s the glory of meal prepping! The whole point is to make life easier!
I use my stand mixer to shred the chicken and then cover the bottom of my baking dish
(I add a little extra Cajun seasoning here, but you can skip this step if you prefer less spice!)
Spread softened cream cheese over chicken.
Cap and core peppers and cut in half to layer or you can slice. (I prefer to slice because it’s makes it easier to eat!) Layer over chicken.
Sprinkle with shredded cheese and crumbled bacon.
Now it’s ready to go into the oven or freezer for a later date!
Bake thawed casserole at 350 for 25-30 minutes or until cheese is bubbly.
Ingredients:
- 3-4 chicken breasts, cooked and shredded
- 4-6 pieces of bacon, cooked and crumbled
- 8 ounces cream cheese
- 4-6 large jalepeno peppers
- 8 ounces shredded cheese
