Ingredients
- A generous drizzle of olive oil
- A heaping half cup of finely diced onion
- Tender shreds of a juicy, cooked chicken breast
- A sprinkle of flavorful chili powder
- A dash of aromatic garlic powder
- A pinch of bold ground black pepper
- A hint of savory seasoned salt
- A touch of fiery red pepper flakes
- A hint of earthy ground cumin
- A generous helping of sharp shredded Cheddar cheese
- Two cans of diced green chiles (4 ounces each)
- A splash of creamy milk
- A duo of large eggs
- A sprinkle of crushed pork rinds
Step 1
Begin by preheating the oven to a cozy 375 degrees F (190 degrees C) and show some love to an 8-inch square baking pan with a light greasing.
Step 2
In a skillet over medium heat, let some oil shimmy and then dance in the onions until they soften and turn delightfully translucent, which should take about 5 minutes.
Step 3
Take this flavorful onion mix and mingle it with shredded chicken, a dash of chili powder, garlic powder, black pepper, seasoned salt, a sprinkle of red pepper flakes, and a pinch of cumin. Don't forget to toss in 1/2 cup of Cheddar cheese and some lively green chiles. Spread this vibrant mix at the base of the prepared baking pan and generously crown it with the remaining Cheddar.
Step 4
In a separate bowl, whisk together some milk and eggs until they become fast friends. Then, gently stir in some crushed pork rinds and pour this velvety mixture over the casserole, letting it seep into every nook and cranny.
Step 5
Allow this delightful creation to bake, uncovered, in the preheated oven until the top of the casserole is beautifully set, which should take around 45 minutes.
Extra Tips & Suggestions
- 1. Utilize multi-purpose containers: Store individual portions of the chicken chili casserole in reusable glass containers that can easily go from the fridge to the microwave for hassle-free reheating.
- 2. Label with love: Use colorful labels or write directly on the container lid with a sharpie to easily identify the contents and avoid any confusion in the fridge.
