Low-Carb King Ranch Chicken
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 tablespoons butter1/2 large green bell pepper, seeded, deribbed andchopped1/2 cup chopped onion1 small clove garlic, pressed4 ounces sour cream1/2 tablespoon flour7.25 ounces canned Mexican-style tomatoes (Rotel is agood brand)1/2 tablespoon chili powder1/2 teaspoon cumin1/2 cup low sodium chicken broth1 (8-oz.) can sliced mushrooms,drained7 ounces canned artichoke hearts,drained and chopped1 cup diced cooked chickenNon-aerosol cooking spray8 ounces Cheddar cheese, shredded(I used double artichokes and omitted mushrooms)
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
Serving Size: Servies 4
Nutritional Info Amount Per Serving
- Calories: 346.0
- Total Fat: 22.3 g
- Cholesterol: 90.7 mg
- Sodium: 859.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.9 g
- Protein: 23.1 g
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