Salsa Verde Chicken Casserole Recipe

• 595 Calories
• 47g of Fat
• 33g of Protein
• 8g of Net Carbs

CourseDinner, Lunch

CuisineMexican

KeywordHealthy, Keto, Low-carb

Servings4

Prep Time15 minutes

Cook Time30 minutes

Ingredients

12ounces

cauliflower florets

1teaspoon

olive oil

1pound

boneless chicken thighs(chopped)

1teaspoon

ground cumin

1/2teaspoon

ground coriander

salt and pepper

1cup

salsa verde(low sugar or no sugar added)

3/4cup

sour cream

1/2cup

cream cheese(softened)

1cup

shredded cheddar cheese(divided)

Instructions

Preheat the oven to 350°F and grease an 8x8-inch glass baking dish.

Fill a medium saucepan with 1 inch of water then add a steamer insert – bring to a boil.

Add the cauliflower and steam for 8 to 10 minutes until tender then set aside.

Heat the oil in a medium skillet over medium-high heat.

Season the chicken with cumin, coriander, salt, and pepper then add to the skillet.

Sauté the chicken until browned, about 5 to 6 minutes, then set aside.

Combine the salsa verde, sour cream, and cream cheese in a bowl and stir well.

Stir in half the shredded cheese then toss in the cauliflower and chopped chicken.

Season with salt and pepper to taste then spread in the baking dish.

Sprinkle with the remaining cheese then bake for 30 minutes until bubbling. Makes 4 servings.