Salsa Verde Chicken Casserole with Cream Cheese and Mozzarella Recipe
This Salsa Verde Chicken Casserole with Cream Cheese and Mozzarella is a flavorful and comforting dish, perfect for a quick and easy dinner. Featuring tender chicken breasts marinated with spices, layered with creamy cheese, tangy salsa verde, and topped with melted mozzarella, it’s a satisfying low-carb, keto-friendly, and gluten-free casserole that will please the whole family.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken and Cheese
- 4 medium boneless skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup salsa verde
- 4 oz mozzarella cheese, shredded
Marinade and Seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper, or to taste
Instructions
- Prepare the marinade and chicken: In a Ziplock bag, combine olive oil, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes. Seal and shake until mixed well. Add the chicken breasts, seal, and massage the marinade into the chicken to ensure even coating. Alternatively, season the chicken breasts on a shallow plate. Position a rack in the center of the oven and preheat to 400ºF (200°C).
- Assemble the casserole: Arrange the marinated chicken breasts in a baking dish, draining off excess marinade. Spread softened cream cheese evenly over each chicken breast and season with additional salt, pepper, and spices if desired. Pour salsa verde over the chicken and cream cheese, ensuring good coverage. Finally, sprinkle shredded mozzarella cheese over the top to completely cover the casserole.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the chicken reaches an internal temperature of 165ºF (75ºC) and the cheese is melted and bubbly. Remove from oven and serve warm, ideally with a side of cauliflower rice or roasted vegetables. Enjoy!
Notes
- To reheat leftovers, cover the casserole with foil and bake at 370ºF (190ºC) for 10 to 15 minutes until heated through.
- This casserole freezes well; freeze individual portions for quick future meals.
- Non-keto eaters can serve this dish with grains like rice, bulgur, or quinoa instead of low-carb sides.
Keywords: Salsa Verde, Chicken, Casserole, Cream Cheese, Mozzarella, keto friendly, gluten free, low carb, easy dinner
