Low Carb Salsa Verde Chicken Casserole Recipe
Low Carb Salsa Verde Chicken Casserole Recipe
This Salsa Verde Chicken Casserole Recipe is one of my absolute favorites! It’s loaded with flavor and low carb too! You can easily whip this dinner idea up with leftover chicken too.
We’ve also made a similar version to this recipe using cauliflower rice and no cream cheese at all. If you don’t have the cream cheese, you could easily substitute it for another cup of sour cream and it will still taste heavenly! Just look at this Salsa Verde Chicken Skillet recipe.
Low Carb Salsa Verde Chicken Casserole Recipe Ingredients
- 2 cups shredded chicken or turkey
- 1/2 cup sour cream
- 8 oz cream cheese, softened
- 1 1/2 cups salsa verde
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 cups shredded Mexican cheese or Monterey Jack Cheese, divided
- 1 bag frozen Cauliflower Florets (454g)
- 1/2 teaspoon minced garlic
- Optional:Â 1 can Rotel Green Chilis with tomatoes, drained
- Optional:Â top with cilantro or jalapenos
Low Carb Salsa Verde Chicken Casserole Recipe Instructions
- Â Heat the frozen bag of cauliflower florets in a microwave safe bowl for about 5 minutes until they are soft.
- Preheat the oven to 350 degrees.
- In a medium-size bowl combine the cauliflower, sour cream, cream cheese, salsa verde, cilantro, garlic, paprika, cumin and 1 cup of the shredded cheese.
- Add the shredded chicken (or turkey )and the optional can of Rotel (drained) to the mixture.
- Pour into a casserole dish and top with the remainder 1 cup of shredded cheese.
- Bake at 350 degrees for about 30 minutes.
- Serve warm and enjoy.
This casserole makes a huge amount! It serves about 12 small servings or 9 large servings.
Salsa Verde Chicken Casserole Recipe Nutrition
Serves 12
Calories 211, Total C 5.3g, Fiber 1.2g, Net C 4.1g, Sugars 2.6g, Fat 14.6g, Protein 14.8g
Here are a few photos we took while making this delightful casserole recipe!
Don’t forget to pin this Low Carb Salsa Verde Chicken Casserole Recipe on Pinterest for later!
Low Carb Salsa Verde Chicken Casserole Recipe
Ingredients
- 2 cups shredded chicken or turkey
- 1 cup sour cream
- 8 oz cream cheese softened
- 1 1/2 cups salsa verde
- 1 tsp cumin
- 1 tsp paprika
- 1/2 teaspoon minced garlic
- 2 cups shredded Mexican cheese or Monterey Jack Cheese divided
- 1 bag frozen Cauliflower Florets 454g
- Optional: 1 can Rotel drained
- 1/4 cup Optional: cilantro minced
Instructions
- Heat the frozen bag of cauliflower florets in a microwave safe bowl for about 5 minutes until they are soft.
- Preheat the oven to 350 degrees.
- In a medium-size bowl combine the cauliflower, sour cream, cream cheese, salsa verde, garlic, cumin, paprika, and 1 cup of the shredded cheese.
- Add the shredded chicken (or turkey) and the optional can of Rotel (drained) to the mixture.
- Pour into a casserole dish and top with the remainder 1 cup of shredded cheese.
- Bake at 350 degrees for about 30 minutes.
- Top with Cilantro and Serve warm.
Video
Nutrition
Nutrition facts are provided as a courtesy.
More Keto and Low Carb Dinner Ideas to Try
Easy Chicken Cordon Bleu Casserole Recipe
Jennifer, came across this recipe by accident. It sounds really great, so many yummy ingredients. Cant wait to make it!! Thanks for the visuals in aluminum pan. It looks like you used cheddar cheese also? Great presentation! Cant wait!!
I made this recipe for me and my husband and froze all but 2 servings. The last serving we took out of the freezer was just as good as before we froze it. Very flavorful, a little spicy, but not too much. We loved it.
this is a great recipe. I tried to make it low fat by pureeing cottage cheese into a cream and omitting the sour cream, but that didn’t work. made it watery. Do you think I could substitute greek yogurt for the sour cream? I haven’t baked with it.
I added a can of green chilis, instead of the RoTel. I also double the chicken and the cauliflower. I then layered it with cauliflower on the bottom, chicken mixture next and then all of the cheese on top with the cilantro on top and green onions. It was so much like my beloved green chili enchiladas that I almost cried tears of joy. Be sure to squeeze out the water from the cauliflower or it might be runny! So so good!
Yummy! This is my second time to make…I add broccoli.
How was it with broccoli??
Really good. Would decrease the sour cream and next time I’ll add green chili’s for a little more flavor
Putting this in the oven now, and WOW I know it’s going to be good!!
Delicious! I grew up.eating a dish called Whieper from Albuquerque and it has been a favorite for my family too. This is going to become a new favorite as a sub for Whisper. Love low carb!! Thanks!
This recipe is delicious! Making it now for the second time in the last 2 weeks! Great way to get my Mexican food fix without the carbs! THank you!!
Do you ever make this earlier in the The day and leave it in the fridge for later? I didn’t know how it would hold up.
My husband and I really enjoyed this! He wants me to take it to a family gathering. How do you think it would do if I make it in a crock pot?
This is such a flavorful dish!! Even my husband thought so and he hates cauliflower- didn’t know he was eating it! Def one of my top pics.
Do you know if this freezes well. I was going to split it up into 2 8×8 pans.
I haven’t tried to freeze it yet but I don’t see why not.
Quick, easy, and delicious!!
We have made this 3 times already and it’s a family hit!! We do use the Rotel. We also eat it like a dip with tortilla chips if we want some crunch! We are making it for the Superbowl tomorrow!!
Wow. This looks freaking amazing! It is going on my list of meals to try in the upcoming week. I find the best way to be successful on a ketogenic diet is to try new recipes often. Thanks for sharing!
Very tasty and easy, thanks!
Minced garlic is shown in the picture of the recipe, but no mention of garlic in the ingredients! I’m making it now, yikes, garlic or no garlic!!!
That was my fault. I was making multiple recipes this day and I did not use minced garlic in this recipe.