Salsa Verde Chicken Casserole Recipe
Macros per serving:
• 595 Calories
• 47g of Fat
• 33g of Protein
• 8g of Net Carbs
Servings Prep Time
4 15minutes
Cook Time
Servings Prep Time
4 15minutes
Cook Time
  • 12 ounces cauliflower florets
  • 1 teaspoon olive oil
  • 1 pound boneless chicken thighs (chopped)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt and pepper
  • 1 cup salsa verde (low sugar or no sugar added)
  • 3/4 cup sour cream
  • 1/2 cup cream cheese (softened)
  • 1 cup shredded cheddar cheese (divided)
  1. Preheat the oven to 350°F and grease an 8×8-inch glass baking dish.
  2. Fill a medium saucepan with 1 inch of water then add a steamer insert – bring to a boil.
  3. Add the cauliflower and steam for 8 to 10 minutes until tender then set aside.
  4. Heat the oil in a medium skillet over medium-high heat.
  5. Season the chicken with cumin, coriander, salt, and pepper then add to the skillet.
  6. Sauté the chicken until browned, about 5 to 6 minutes, then set aside.
  7. Combine the salsa verde, sour cream, and cream cheese in a bowl and stir well.
  8. Stir in half the shredded cheese then toss in the cauliflower and chopped chicken.
  9. Season with salt and pepper to taste then spread in the baking dish.
  10. Sprinkle with the remaining cheese then bake for 30 minutes until bubbling. Makes 4 servings.