Low Carb Salsa Verde Chicken Casserole Recipe

This Low Carb Salsa Verde Chicken Casserole Recipe is absolutely delicious! It’s low carb and one of my personal favorites! I just love how the flavors all come together with this recipe!

Low Carb Salsa Verde Chicken Casserole Recipe Ingredients

• 2 cups shredded chicken or turkey
• 1/2 cup sour cream
• 8 ounces 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: top with cilantro or jalapenos
• Optional: 1 can Rotel Green Chilis with tomatoes, drained

Low Carb Salsa Verde Chicken Casserole Recipe Instructions

1. Heat the frozen bag of cauliflower florets in a microwave safe bowl for about 5 minutes until they are soft.
2. Preheat the oven to 350 degrees.
3. 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.
4. Add the shredded chicken (or turkey) and the optional can of Rotel (drained) to the mixture.
5. Pour into a casserole dish and top with the remainder 1 cup of shredded cheese.
6. Bake at 350 degrees for about 30 minutes.
7. Serve warm and enjoy.

This chicken casserole recipe is great for large families or get-togethers with friends. It serves about 12 small servings or 9 large servings.

Low Carb 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

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Here are a few photos we took while making this amazing chicken casserole recipe!

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Low Carb Salsa Verde Chicken Casserole Recipe

Absolutely delicious and low carb and one of my personal favorites!

4.70 from 13 votes

Print Recipe Pin Recipe

Servings 12 servings

Calories 211

Ingredients

  

1x2x3x

• 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: top with cilantro or jalapenos
• Optional: 1 can Rotel Green Chilis with tomatoes, drained

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.

Video

Nutrition

Serving: 1serving | Calories: 211 | Carbohydrates: 5.3g | Protein: 14.8g | Fat: 14.6g | Fiber: 1.2g | Sugar: 2.6g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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