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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