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Healthy Salsa Verde Chicken Casserole

A creamy, low-carb chicken bake with tangy salsa verde, Greek yogurt, and plenty of cheese. Topped with fresh jalapeños and red onion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 3 cups cooked chicken shredded
  • 16 oz salsa verde green salsa
  • 0.5 cup Greek yogurt plain, full fat recommended
  • 3 cups cauliflower rice fresh or frozen (thawed)
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
Toppings
  • 1.5 cups Monterey Jack cheese shredded
  • 1 jalapeño sliced into rings
  • 0.25 cup red onion diced
  • 0.25 cup fresh cilantro chopped

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Whisk
  • Cheese Grater

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Whisk salsa verde, Greek yogurt, cumin, and garlic powder in a large bowl.
  3. Stir in shredded chicken and cauliflower rice until well coated.
  4. Spread mixture into the baking dish and top with shredded cheese.
  5. Bake for 20-25 minutes until bubbling. Optional: Broil for 2 minutes to brown cheese.
  6. Garnish with fresh jalapeños, red onion, and cilantro before serving.

Notes

Squeeze excess water from cauliflower rice to prevent sogginess.