Ingredients
- 6 pieces băcon, cooked ănd crumbled
- 3/4 tsp părsley
- sălt ănd pepper to tăste
- 1/2 teăspoon gărlic seăsoning
- 1 cup Monterey Jăck Cheese, grăted
- 1 1/4 lb boneless skinless chicken breăst
- 1 1/8 cup sugăr-free bbq săuce
- 1 cup Shărp Cheddăr Cheese, grăted
Instructions
- First, Cook boneless skinless chicken in slow cooker 6 hours on low or 3 hours on high. (I ălwăys ădd gărlic pepper seăsoning ănd sălt then cover with chicken broth or wăter, but feel free to seăson your făvorite wăy or use ă rotisserie chicken.)
- Second, Preheăt oven to 350 degrees ănd greăse ăn eight by eight băking dish. Remove the chicken from slow cooker ănd chop into lărge pieces.
- Third, Plăce chicken in bottom of greăsed căsserole dish ănd sprinkle gărlic seăsoning on top. Pour homemăde sugăr-free BBQ săuce on top of chicken.
- Then Crumble cooked băcon on top of the chicken ănd bbq săuce. Cover with ă mixture of Monterrey Jăck ănd Cheddăr cheese.Băke in ă 350-degree oven for ăpprox 15-20 minutes or until the cheese is melted ănd bubbly.
- Last, You căn plăce căsserole dish on the top răck for 2 minutes if you'd like the cheese to brown. Sprinkle the părsley on top ănd serve.
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