Chicken Avocado Casserole
Prep time
Cook time
Total time
Serves: 6
  • 8 Boneless Chicken Thighs, cooked
  • 4 Small Avocados
  • 1 Medium Onion
  • 1 Medium Pepper
  • 8 Oz. Sour Cream
  • 8 Oz. Cheddar Cheese
  • 1 Tbsp Frank's Red Hot
  • Salt and Pepper to taste
  1. Preheat oven to 350 F
  2. Start by cooking the chicken thighs, for this recipe I had them already cooked, but just bake at 350 for 1.5 hours covered with some water or cube and pan fry until juices are clear
  3. Peel avocados, cut in half, and slice into thin strips
  4. Grease a baking dish and line the bottom with avocado slices, reserve any extra
  5. Cut the peppers and onions into strips and pan fry until caramelized
  6. Add the chicken into a large bowl and flake apart
  7. Add remaining ingredients, including any extra avocado, and mix
  8. Spoon mixture over the avocado slices
  9. Bake for 20 minutes
Nutrition Information
Serving size: ⅙th Calories: 549 Fat: 40g Carbohydrates: 13g Sodium: 465mg Fiber: 7g Protein: 39g Cholesterol: 170mg
Recipe by Caveman Keto at