Low-Carb King Ranch Chicken

2 tablespoons butter
1/2 large green bell pepper, seeded, deribbed and
chopped
1/2 cup chopped onion
1 small clove garlic, pressed
4 ounces sour cream
1/2 tablespoon flour
7.25 ounces canned Mexican-style tomatoes (Rotel is a
good brand)
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 cup low sodium chicken broth
1 (8-oz.) can sliced mushrooms,
drained
7 ounces canned artichoke hearts,
drained and chopped
1 cup diced cooked chicken
Non-aerosol cooking spray
8 ounces Cheddar cheese, shredded

(I used double artichokes and omitted mushrooms)

LC: Serve on a bed of spinach (the heat from the casserole will wilt the spinach nicely; add a low carb tortilla on the side.
Regular: Add mini corn on the cob.
Kosher: Use olive oil instead of butter and cultured soy instead of sour cream. Sprinkle with your favorite soy
cheese.
Gluten Free: Use almond flour or other gluten free thickener. Make sure broth is gluten free.

Preheat oven to 350 degrees. Melt the butter in a skillet over medium heat; saute bell pepper, onion and garlic until onion is translucent. Add sour cream and flour, stirring constantly until smooth and bubbly. Add tomatoes, chili powder, cumin, broth, mushrooms and artichoke hearts; fold in chicken. Transfer mixture to a 9- x 11-inch baking dish coated with cooking spray; sprinkle cheese on top; bake for 30 minutes.

Serving Size: Servies 4