The Best Keto Chicken Casserole Ive Ever Had #keto #chickencasserole
The combination of a savory chili verde sauce, three kinds of cheese and shredded chicken make for the best chili verde casserole you will absolutely love.
This chili verde casserole is so simple to make and is definitely kid friendly too, it has tons of flavor but isn’t spicy. If you’re a spice lover like my hubby and son, feel free to add a spicier salsa, add in canned jalapenos, or add hot sauce after it comes out of the oven.
You’ll Need:
- 2 lb shredded chicken, cooked
- 3 T taco seasoning
- 3/4 cup chili verde salsa (chunky works best)
- 1 4 oz can of mild green chilis, drained
- 16 oz cottage cheese
- 5 oz sliced or shredded Colby jack or Mexican blend cheese
- Sour cream, optional
- Green onions, optional
Instructions:
- Preheat oven to 375
- In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese
- Mix in the shredded chicken and blend well
- Spray your baking dish with nonstick cooking spreay
- Spoon mixture into an 11x7 baking dish
- Top the casserole with the sliced or shredded cheese
- Bake for 20 minutes or until the cheese is melted and bubbling.
- Garnish with green onions, if desired
- Serve with sour cream and salsa, optional
NOTES:
- We pre-cooked our chicken right before making the casserole, so the chicken was still warm, If you're starting with cold precooked chicken, you may need to cook the casserole a little longer.
- Using regular cottage cheese instead of light is recommended, light cottage cheese will add more liquid to the mixture
- Using a chunkier salsa instead of a runnier salsa is also recommended. A salsa with more liquid may leave a little liquid in the bottom of the casserole after cooking.
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