Low Carb Salsa Verde Chicken Casserole Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 12 servings
Calories 211
- 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
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.
Serving: 1scoop | Calories: 211 | Carbohydrates: 5.3g | Protein: 14.8g | Fat: 14.6g | Fiber: 1.2g | Sugar: 2.6g
Nutrition facts are provided as a courtesy.