Here's a recipe you should most definitely try; it's one of our favorites!


Low Carb King Ranch Chicken
Serves 4

1/2 whole green bell pepper, chopped
1/2 cup onion, chopped
1 small clove garlic, minced
2 tablespoons butter
4 ounces sour cream
1/2 tablespoon flour
1/2 of a 14.5 oz can of Ro*tel
or other Mexican style tomatoes
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 cup chicken broth
1 8-ounce can sliced mushrooms, drained
1/2 of a 14-ounce can artichoke hearts,
drained and chopped
1 cup cooked chicken, diced
8 ounces of cheddar cheese, shredded
olive oil in a spray pumper, or olive oil
to use for greasing

Preheat oven to 350.

In a skillet, saute onion, garlic, and green pepper in butter.
Stir in sour cream and flour. Heat until smooth and bubbly. Add tomatoes, chili powder and cumin. Spray a 9 x 11 casserole dish with olive oil or wipe the dish with olive oil on a napkin. Add the chicken broth, mushrooms and artichoke hearts to sauce mixture. Fold in chicken. Pour all of the mixture into a casserole dish. Sprinkle cheese on top. Bake for 30 minutes.

LC SERVING SUGGESTION: Serve on a bed of spinach (the heat from the casserole will wilt the spinach nicely) and with a low carb tortilla on the side."