Three Cheese Chicken Casserole

• Meat

  • 3 Chicken breasts, cooked

• Produce

  • 1/2 cup Onion
  • 2 tsp Onion powder
  • 1 Spaghetti squash, large cooked

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Cheddar cheese
  • 1/3 cup Parm cheese
  • 1/4 Queso blanco cheese

• Other

  • 1 can Of drained rotel

Found on mrscriddleskitchen.com

Description

Ingredients

• 3 or 4 cooked chicken breasts
• 1 large spaghetti squash cooked
• 1/4 of a queso blanco cheese block (like velveeta, I use Queso Blanco Heb Cheese)
• 1/2 cup to 1 cup of shredded cheddar cheese
• 1/3 cup of parm cheese
• 1 can of drained Rotel
• 1/4 a cup of butter (half a stick of butter)
• 1/2 cup of chopped onion
• 2 tsp onion powder
• 1 tsp of salt or to taste
• 2 Joseph pitas toasted (or you can use low carb tortillas toasted or even 1/2 a cup almond flour mixed with half a cup of parm. The almond flour wont be as crunchy but it is gluten free.)

Directions

• Cook the spaghetti squash and chicken breasts (shred the chicken). In a big skillet add the butter and onions. Cook till almost tender. Add the queso cheese, chicken, spices/salt & mix. Add the can of drained Rotel and spaghetti squash and mix. Put mixture into a 9X13 baking dish. Cover with the cheddar cheese. Toast the 2 Joseph pitas, crunch up, mix with the parm. Add the pita/parm mix to top of casserole. Bake uncovered for 30 minutes at 350 degrees. You can also broil on high for the last 2 to 3 minutes if you want a really crunchy top.