Keto Mexican Chicken Casserole
This Keto Mexican chicken casserole is creamy, cheesy, and packed with tender chicken and cauliflower. It's a deeply savory and satisfying low-carb dinner perfect for a busy weeknight.
Equipment
- 8×8-inch Baking Dish
- Medium saucepan with steamer basket
- Medium skillet
- large bowl
Ingredients
- 12 ounces cauliflower florets
- 1 teaspoon olive oil
- 1 pound boneless chicken thighs, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and pepper to taste
- 1 cup salsa verde, low sugar or no sugar added
- 3/4 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese, divided
Instructions
Prep the Oven and Cauliflower
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
- Pour about 1 inch of water into a medium saucepan and bring to a boil. Place cauliflower florets in a steamer basket over the water, cover, and steam for 8-10 minutes until tender-crisp. Drain very well and set aside.
Brown the Chicken
- Warm the olive oil in a medium skillet over medium-high heat. Season the chopped chicken with cumin, coriander, salt, and pepper.
- Add the chicken to the skillet and sauté for 5-6 minutes, until browned and cooked through. Set aside.
Mix the Creamy Filling
- In a large bowl, stir together the salsa verde, sour cream, and softened cream cheese until smooth.
- Fold in half of the shredded cheddar cheese (1/2 cup), followed by the drained cauliflower and cooked chicken. Gently toss until everything is well coated.
Assemble and Bake
- Taste the mixture and adjust seasoning if needed. Spread it evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 30 minutes, or until the casserole is hot and bubbling at the edges. Let it rest for 5 minutes before serving.
Notes
Texture Tip: For a creamy, not watery, casserole, use fresh cauliflower and drain it thoroughly after steaming to remove excess moisture.
Smooth Sauce Secret: Allow the cream cheese to soften to room temperature before mixing. This prevents lumps and ensures the sauce is perfectly smooth.
Make-Ahead Tip: Assemble the entire casserole (without baking) and refrigerate for up to 2 days. When baking from cold, add 10-15 minutes to the oven time.
Freezing Instructions: The casserole freezes well for up to 3 months, either baked or unbaked. For best results, thaw overnight in the refrigerator before reheating in the oven.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 580kcalCarbohydrates: 12gProtein: 45gFat: 40gSaturated Fat: 20gCholesterol: 180mgSodium: 950mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 10mg
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