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Low Carb Salsa Verde Chicken Casserole Recipe

Low Carb Salsa Verde Chicken Casserole Recipe

4.58 from 35 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 211

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

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.

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