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This Low Carb Salsa Verde Chicken Casserole is great if you want to watch your carbs, if you want to hide some veggies, or if you just want to eat something delicious!
Cauliflower rice, zesty salsa verde, creamy cheese, chicken, and spices all bake together to form a rich and decadent casserole with just the right amount of spice.
Make this for any of your keto or gluten-free family members and they will absolutely love it.
Salsa Verde Chicken Casserole Ingredients
This recipe takes just a handful of ingredients. You might not be super familiar with one or two, so let’s go over them!
Jar of Salsa Verde Salsa (any brand works, just make sure it is green!)
Cream Cheese
Shredded Mexican Cheese
Frozen Riced Cauliflower (I like to buy this in the freezer section at Costco. It comes in big microwaveable bags and is so handy)
Cooked Shredded Chicken (Make your own chicken and shred it, or buy a Rotisserie chicken for extra eaze and deliciousness)
Ground Cumin (a staple in so many different cuisines! If you don’t have any be sure to pick some up)
Garlic Powder
Onion Powder
Salt and Pepper
Toppings for Salsa Verde Chicken Casserole
You can top this with anything, but toppings like guacamole, shredded lettuce, sour cream, diced tomatoes, and lime would put this casserole over the top amazing! You can even add a little extra salsa or hot sauce on top if you like things spicy.
How to Make Salsa Verde Chicken Casserole
I feel like a broken record every time I say that casseroles are the best because they are so dang easy. They’re not just food your grandma makes (ok but who doesn’t love the food their grandma makes, though?). Anyway, this is a simple one but requires just a step or two extra to make sure it ends up creamy and delicious.
First, add the cream cheese to a large bowl or the bowl of a stand mixer and beat for 1-2 minutes with the whisk attachment until smooth. Cream cheese is a little finicky and if you don’t beat it before you mix everything else in it will not mix very well and clump up. So don’t skip this step.
Next, add in salsa verde, 1/2 cup of the cheese, cauliflower rice, and seasonings, and beat to combine. Then, stir in the shredded chicken. Spray a medium sized baking dish (8×8 works fine) and spread in the dish. You can make this in a round baking dish as well. This one is so pretty!
Top with the rest of the cheese and bake for 35 minutes, until the cheese is golden and the casserole is bubbly and delicious.
Serve with any of the toppings that you like and enjoy!
My Favorite Chicken Casserole Recipes
Mexican Chicken and Rice Casserole
Salsa Verde Chicken Casserole
4-5
servings5
minutes35
minutesKeep the screen of your device on
Ingredients
15 oz Jar of Salsa Verde Salsa
8 oz Block of Cream Cheese, Softened
2 cups Shredded Mexican Cheese
10 oz Bag Frozen Riced Cauliflower, steamed
3 cups Cooked Shredded Chicken
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Pepper
Mexican Toppings, optional
Directions
- Preheat oven to 350 degrees.
- To a large bowl, add the cream cheese and beat for 1-2 minutes with a hand mixer until smooth. Add in salsa verde, 1/2 cup of the cheese, cauliflower rice, and seasonings, and beat to combine. Stir in the shredded chicken.
- Spray an 8×8 casserole dish with non-stick spray. Add the mixture to the dish. Top with remaining cheese. Bake for 35 minutes. Enjoy!
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Could you use rice instead of cauliflower? I guess I’m concerned it will be too watery and I know know sucks up anything
Very rich and flavorful! Total comfort food.