Low Carb Salsa Verde Chicken Casserole Recipe

Ingredients:

  • 2 cups shredded chicken or turkey
  • 1 cup sour cream
  • 8 oz cream cheese, softened
  • 1½ cups salsa verde
  • ¼ cup cilantro, minced
  • ½ teaspoon minced garlic
  • 2 cups shredded Mexican cheese or Monterey Jack Cheese, divided
  • 1 bag frozen Cauliflower Florets (454g)
  • Optional: 1 can Rotel, drained

Instructions:

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  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, garlic, cilantro 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.

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