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5 Ingredient Low Carb Salsa Verde Chicken Casserole

Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Katherine Salom

Ingredients

  • 15 oz Jar of Salsa Verde Salsa
  • 8 oz Block of Cream Cheese, Softened
  • 2 cups Shredded Mexican Cheese
  • 1 bag Frozen Riced Cauliflower, steamed
  • 3 cups Shredded Chicken
  • 1/2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Black Pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F.

  2. Cook bag of riced cauliflower according to instructions on bag.

  3. In a large bowl, combine block of cream cheese, jar of salsa verde, 1 cup of shredded cheese, bag of riced cauliflower and spices together.

  4. Add the shredded chicken into the mixture and stir.

  5. Pour into a casserole dish and top with 1 cup of shredded cheese.

  6. Back at 350 degrees F for 30 minutes or until cheese is golden and bubbly.

  7. Serve immediately and enjoy!