Loaded Veggie + Chicken Casserole

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The rotisserie chicken makes this dish fairly simple.

Taco seasoning Ingredients:

2 Tbsps chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
3 tsps ground cumin
2 tsps sea salt
2 tsps ground black pepper

Instructions:

In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.

Usually, 1-2 Tablespoons per pound of ground meat is perfect.

6 servings

Ingredients:

1 red bell pepper, seeded & diced
1 yellow bell pepper, seeded & diced
1 red onion, diced - dice small - doesn't really get cooked
1 pint cherry tomatoes
4 fresh garlic cloves, minced
3 heaping cups chopped fresh kale leaves, thick stems removed
2 Tbsps homemade taco seasoning (recipe above)
1 Tbsp avocado oil or olive oil
1 x 15 oz can chickpeas, drained and rinsed
4 cups cooked shredded chicken
1/2 cup homemade mayonnaise or plain Greek yogurt
sea salt and ground black pepper, to taste
1 cup freshly shredded cheese - use more than this

Instructions:

Preheat your oven to 350 degrees f.

Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl.

Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.

Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.

Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese. Repeat with the remaining half of the ingredients topping with cheese.

Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.

Enjoy!

Recipe originally from: https://cleanfoodcrush.com/loaded-veggie-chicken-casserole/

Loaded Veggie + Chicken Casserole

Taco seasoning Ingredients:

2 Tbsps chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed red pepper flakes

1/2 tsp dried oregano

1 tsp paprika

3 tsps ground cumin

2 tsps sea salt

2 tsps ground black pepper

Instructions:

In a small mixing bowl, whisk all ingredients until combined well.

Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.

Usually, 1-2 Tablespoons per pound of ground meat is perfect.

6 servings

Ingredients:

1 red bell pepper, seeded & diced

1 yellow bell pepper, seeded & diced

1 red onion, diced - dice small - doesn't really get cooked

1 pint cherry tomatoes

4 fresh garlic cloves, minced

3 heaping cups chopped fresh kale leaves, thick stems removed

2 Tbsps homemade taco seasoning (recipe above)

1 Tbsp avocado oil or olive oil

1 x 15 oz can chickpeas, drained and rinsed

4 cups cooked shredded chicken

1/2 cup homemade mayonnaise or plain Greek yogurt

sea salt and ground black pepper, to taste

1 cup freshly shredded cheese - use more than this

Instructions:

Preheat your oven to 350 degrees f.

Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl.

Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.

Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.

Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese. Repeat with the remaining half of the ingredients topping with cheese.

Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.

Enjoy!

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