Low Carb Salsa Verde Chicken Casserole Recipe
This Low Carb 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: 1 can Rotel Green Chilis with tomatoes, drained
- Optional: top with cilantro or jalapenos
Low Carb Salsa Verde Chicken Casserole Recipe 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, 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.
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!
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.
Nutrition
Sherrie says
Yummy! This is my second time to make…I add broccoli.
Bobs says
How was it with broccoli??
Delisa says
Really good. Would decrease the sour cream and next time I’ll add green chili’s for a little more flavor
Haley @Cupcakes and Sunshine says
Putting this in the oven now, and WOW I know it’s going to be good!!
Penny says
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!
SYDNEY says
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.
Janet Outen says
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?
Pat says
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.
Liz says
Do you know if this freezes well. I was going to split it up into 2 8×8 pans.
Jennifer says
I haven’t tried to freeze it yet but I don’t see why not.
Celeste says
Quick, easy, and delicious!!
Tara says
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!!
Tara says
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!
John says
Very tasty and easy, thanks!
Kathy says
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!!!
Jennifer says
That was my fault. I was making multiple recipes this day and I did not use minced garlic in this recipe.