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Low Carb Salsa Verde Chicken Casserole Recipe
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4.45 from 20 votes

Low Carb Salsa Verde Chicken Casserole Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12
Calories: 227kcal
Author: Jennifer


  • 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: 227kcal | Carbohydrates: 5.7g | Protein: 15.4g | Fat: 15.9g | Fiber: 1.1g | Sugar: 2.6g