Salsa verde chicken casserole is a bubbling, cheesy weeknight win: chicken, tangy tomatillo salsa, sour cream, and two melted cheeses in one dish. It goes together in 10 minutes and bakes in 25. Each serving lands at just 4 g net carbs.
If every night could be Taco Tuesday, I’d be one happy camper. This Salsa Verde Chicken Casserole captures all those zesty, savory flavors I crave in one incredibly easy, bubbling dish. It’s a guaranteed weeknight win—so simple to throw together, and my entire family absolutely devours it. This recipe has become a staple in our home, and once you try it, you’ll see why. It’s cheesy, satisfying, and on the table in just over 30 minutes!
Ingredients
• 2 lbs (900g / 31.7 oz) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1½ cups (170g / 6 oz) shredded mozzarella cheese
• 1½ cups (170g / 6 oz) shredded sharp cheddar cheese
• 1¼ cups (300g / 10.6 oz) salsa verde
• ¾ cup (180g / 6.3 oz) full-fat sour cream
• 1½ teaspoons sea salt
• 1 teaspoon (5 ml / 0.2 fl oz) chili powder
• 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
• ¼ teaspoon ground black pepper
• 1 medium avocado, diced, for topping
• ¼ cup Pico de Gallo, for garnish
• Fresh cilantro, for garnish
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C).
3. In a large mixing bowl, combine the chicken pieces, ¾ cup mozzarella, ¾ cup cheddar, ¾ cup salsa verde, sour cream, sea salt, chili powder, cumin, and black pepper. Stir until everything is thoroughly coated.
4. Spread ¼ cup of the remaining salsa verde on the bottom of a 2-quart casserole dish. Pour the chicken mixture over the salsa and spread into an even layer.
5. Top the casserole with the last ¼ cup of salsa verde, followed by the remaining ¾ cup of mozzarella and ¾ cup of cheddar cheese.
6. Bake for 25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
7. Let the casserole rest for a few minutes before topping with diced avocado, pico de gallo, and fresh cilantro, if using. Serve immediately.
Nutritional Information
• Nutrition Information
• Yields: 8 servings | Calories: 383 | Fat: 26g (0.92 oz) | Protein: 32g (1.13 oz) | Total Carbs: 5.4g (0.19 oz) | Net Carbs: 4g (0.14 oz)
Pro Tips
• For an extra creamy casserole, substitute the sour cream with an equal amount of full-fat cream cheese, softened for easier mixing.
• Assemble the casserole up to 24 hours in advance (without the toppings). Cover and refrigerate, then add 5-10 minutes to the baking time when you’re ready to cook.
• Don’t be afraid to add more veggies! Stir in a cup of corn, black beans, or sautéed bell peppers and onions with the chicken mixture for added flavor and texture.
• Serve this dish with a side of Green Onion and Lime Cauliflower Rice, or with low-carb tortillas for scooping.
FAQ
Q: Can I make this Salsa Verde Chicken Casserole ahead of time
A: Yes, you can assemble the casserole up to 24 hours in advance without the toppings. Cover and refrigerate, then add 5-10 minutes to the baking time when you’re ready to cook.
Q: Is this chicken casserole keto-friendly
A: Yes, with only 4g (0.14 oz) of net carbs per serving, this Salsa Verde Chicken Casserole is an excellent keto-friendly and low-carb meal.
Q: What can I add to this casserole for more flavor
A: For added flavor and texture, you can stir in a cup of corn, black beans, or sautéed bell peppers and onions with the chicken mixture. For an extra creamy casserole, substitute sour cream with an equal amount of softened cream cheese.
Q: What should I serve with this casserole
A: This dish pairs well with Green Onion and Lime Cauliflower Rice or low-carb tortillas for scooping.
Pro Tips
- For an even creamier casserole, swap the sour cream for an equal amount of softened full-fat cream cheese.
- Spread a thin layer of salsa verde under the chicken mixture so nothing sticks, then top the casserole with the rest for a glossy finish.
- Assemble the whole casserole up to 24 hours ahead (without toppings), refrigerate covered, and add 5-10 minutes to the bake time.
- Let it rest a few minutes out of the oven before adding the diced avocado, pico de gallo, and cilantro so the toppings stay cool and fresh.
- Sautéed bell peppers and onions fold in well with the chicken mixture; skip starchy add-ins like corn and beans to keep it keto.
Frequently Asked Questions
Is salsa verde chicken casserole keto?
Yes: each of the 8 servings has 5.4 g of total carbs and 4 g net carbs, with 32 g of protein and 26 g of fat.
Can I assemble it ahead of time?
Up to 24 hours ahead: cover and refrigerate without the toppings, then bake with an extra 5-10 minutes and add the avocado and pico at the end.
Can I use chicken thighs instead of breasts?
Absolutely — the recipe calls for boneless, skinless breasts or thighs cut into 1-inch pieces, and thighs stay extra juicy.
Does it reheat well?
Yes. Rewarm portions gently and add the fresh avocado and pico de gallo only when serving, since the toppings are best fresh.
Recipe card below.
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Salsa Verde Chicken Casserole
Ingredients
Method
- Directions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken pieces, ¾ cup mozzarella, ¾ cup cheddar, ¾ cup salsa verde, sour cream, sea salt, chili powder, cumin, and black pepper.
- Stir until everything is thoroughly coated.
- Spread ¼ cup of the remaining salsa verde on the bottom of a 2-quart casserole dish.
- Pour the chicken mixture over the salsa and spread into an even layer.
- Top the casserole with the last ¼ cup of salsa verde, followed by the remaining ¾ cup of mozzarella and ¾ cup of cheddar cheese.
- Bake for 25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Let the casserole rest for a few minutes before topping with diced avocado, pico de gallo, and fresh cilantro, if using.
- Serve immediately.
- Don't be afraid to add more veggies!
- Stir in a cup of corn, black beans, or sautéed bell peppers and onions with the chicken mixture for added flavor and texture.
