Low Carb Salsa Verde Chicken Casserole

Low Carb Salsa Verde Chicken Casserole

2 cups shredded chicken or turkey
1 cup sour cream
8 oz cream cheese softened
1 1/2 cups salsa verde
1/4 cup cilantro minced
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

  • Heat the frozen bag of cauliflower florets in a microwave safe bowl for about 5 minutes until they are soft.
  • Preheat the oven to 350 degrees.
  • In a medium-size bowl combine the cauliflower, sour cream, cream cheese, salsa verde, garlic, cilantro and 1 cup of the shredded cheese.

  • For Full Instruction: isavea2z.com

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