Preheat oven to 350 degrees F.
Cook bag of riced cauliflower according to instructions on bag.
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.
Add the shredded chicken into the mixture and stir.
Pour into a casserole dish and top with 1 cup of shredded cheese.
Back at 350 degrees F for 30 minutes or until cheese is golden and bubbly.
Serve immediately and enjoy!