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Chicken and Chili Casserole

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Editor's Note: We think you will enjoy this previously published Zola classic.

It’s that time of year. You go to your doctor for the annual physical. The nurse has weighed you on the way in. Now you’re sitting on the exam table in the horrible paper gown waiting for the doctor to appear.

The doc walks in the door and declares that you're officially obese. Your Body Mass Index (BMI) has been calculated and it’s over 30. You hang your head in shame and your doctor tells you that it’s time you lose some weight. You need to get your BMI under 30 at the very least. If you don’t, you’re at risk for diseases that are associated with obesity. Things like high blood pressure, diabetes and heart problems are lurking in your future. Your heart sinks. The rest of the physical is completed. You get dressed and you walk out the door.

Now what?

You don’t even know how they calculated your BMI so how are you supposed to know when you have gotten it under 30? But I have news. You don’t have to know how to calculate your BMI. That’s complicated and not particularly accurate; especially if you are very tall or very short. There is a better way...

Read the full column at PlanZDiet.com

Chicken and Chili Casserole

This chicken casserole will remind you of chilies Rellenos. If you like those you’ll be a big fan of this low-carb dish. Simple to put together and toss in the oven. And Voila! Dinner. I serve with slices of avocado on the side dusted with a bit of grated sea salt.

Servings: Serves 4-6.

 

Ingredients:

2 cups of diced or shredded cooked chicken (I just baked chicken tenders at 375 degrees for 15 – 20 minutes. Then chop up.)
3 cups of shredded Monterey Jack Cheese
1 1/2 cups of grated cheddar cheese
2 cans of diced green chiles (4 oz each)
2 large eggs
2 Tbl of whipping cream
1 Tbl of all-purpose flour

Instructions:

Preheat oven to 375 degrees. Grease a nine-inch casserole dish with olive oil spray. Sprinkle in half of the two kinds of cheese. Layer on one can of the chilies. Now scatter your cooked chicken on top. Top that with the other can of chilies. Top all of that with the remaining cheese.

In a bowl, whisk together the eggs, cream, and flour. Drizzle that over the cheese surface. Try to cover as much as you can but if you miss a few spots it won’t matter.

Bake for 25 to 30 minutes until set. Cool for 10 minutes before you serve it.

Enjoy!
Cheers,
Zola

 

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