Cheesy Chicken Mexican Casserole

I started couponing this week, so I've got that going for me now. This probably means I'm officially old. Now get off my lawn. This is modified from a Caveman Keto recipe. I prefer a bit more vegetables these days (reminder of my elderly status), so I added more of those. I'm also lazy, so I used a pre-mixed taco seasoning. Merry Christmas!

Ingredients:

• 2 green bell peppers, chopped
• 1 white onion, chopped
• 1/2 jar salsa (I used Newman's Own. It's as close to homemade as you're going to get in a store.)
• 2 lbs. chicken, cut into chunks
• 1 package taco seasoning
• 1 tablespoon cayenne seasoning
• 16 oz sour cream
• 2 cups Mexican Style shredded cheese
• 8 tablespoons chives

Directions:

• Cook the chicken breasts, bell pepper, & onion in a pan with oil of choice. I used coconut oil.
• Once the chicken is cooked, drain the excess liquid.
• Add taco seasoning, cayenne pepper, sour cream, & salsa to the cooked chicken breast mixture.
• Transfer the chicken mix into a casserole dish.
• Cook for 60 minutes at 350 degrees.
• Remove and cover in cheese and cook for 5 minutes longer. Broil afterward if you like a nice brown crispy cheese crust like I clearly do. 
• Let cool, cut into 8 pieces, transfer to tupperware and garnish with chives

Serves 8. 328 calories, 13g net carbs, 50g protein, 15g fat per serving.