Mexican Chicken Casserole

lowcarbingamongfriends.com

Dwight Maynor

1 lb cooked chicken, diced (0.454 kg)

(you can use a Rotisserie chicken or cooked, shredded chicken)

1, 14-oz can sliced mushrooms, (284 mL)

drained

4.5 oz can green chilies, OR a very few canned jalapenos, chopped (127 mL)

1 tbsp chicken bouillon powder (15 mL)

(OR, season to taste with Montreal Chicken Seasoning)

½ medium onion

½ green pepper

2 tsp olive oil (10 mL)

2 tsp ground cumin (10 mL)

1 tsp chili powder (5 mL)

½ tsp black pepper (2 mL)

½ tsp onion salt (2 mL)

½ tsp garlic powder (2 mL)

1 cup tomato sauce (250 mL)

1 cup water (250 mL)

¼ cup tomato paste (50 mL)

1 cup grated Cheddar cheese, or Mozzarella cheese (250 mL)

Directions at lowcarbingamongfriends.com

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