Chicken verde casserole






4 servings

each serving provides 
 2 greens
 2 3/4 condiments 
1 leaner 
1 healthy fat

INGREDIENTS
•             20 oz frozen cauliflower florets (about 4 cups)
•             4 oz low-fat cream cheese, softened
•             1 lb cooked chicken, shredded
•             ½ cup Salsa Verde
•             ½ tsp kosher salt
•             ⅛ tsp ground black pepper
•             1 cup shredded sharp reduced-fat cheddar cheese
•             ¼ cup low-fat plain Greek yogurt
•             1 Tbsp chopped fresh cilantro (optional)

INSTRUCTIONS
1.            Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender. Add the cream cheese and microwave for another 30 seconds. Stir.
2.            Add the chicken, salsa verde, salt, pepper, cheddar cheese, greek yogurt, and cilantro. Stir.
3.            Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes. OR you could microwave on high for 10 minutes.
4.            Serve hot.


Comments

  1. I just made this for dinner. It is very good! I added just a splash of hot sauce. Thank you.

    ReplyDelete
    Replies
    1. I made this with La Victoria Green Salsa Jalapena Extra Hot in place of salsa verde. Really delicious!!

      Delete
  2. Do you think this would work using Hatch Valley green chilies in place of salsa verde?

    ReplyDelete
  3. Is the one pound chicken, the cooked weight or pre cooked?

    ReplyDelete
    Replies
    1. It’s usually cooked weight…

      Delete
  4. By any chance do you have the nutrition breakdown? Calories-fat-carbs-protein per serving? Yours, I can run it through a recipe breakdown site, but thought I’d ask nicely, first. 😁 Please and thank you.

    ReplyDelete
  5. If there are four servings, what consists of the eight vegetables?

    ReplyDelete
  6. Can you substitute the yogurt for something else??

    ReplyDelete

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