Low Carb Salsa Verde Chicken Casserole Recipe - Easy Recipes

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Wednesday, May 29, 2019

Low Carb Salsa Verde Chicken Casserole Recipe


Low Carb Salsa Verde Chicken Casserole Recipe

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

  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, cumin, paprika, 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. Top with Cilantro and Serve warm.

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