Chili Verde Keto Chicken Casserole




Ingredients
  • 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.


Base Recipe adapted from this SITE

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