Low Carb Salsa Verde Chicken Casserole Recipe
Absolutely delicious and low carb and one of my personal favorites!
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: 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.