Creamy Chicken Verde Casserole (THM S, Low Carb, Family-Friendly!)
Creamy Chicken Verde Casserole (THM S, Low Carb, Family-Friendly!)
Looking for a hearty, flavorful dinner that’s both Trim Healthy Mama-friendly and picky-eater approved? This Chicken Verde Casserole is a game-changer! It’s creamy, cheesy, and packed with bold Tex-Mex flavors—plus it uses my easy Crockpot Chicken Verde recipe as the star ingredient.
Bonus: there’s a sneaky veggie base that picky eaters won’t even notice. I made this for my family and our youth. Everyone loved it and had no clue it was cauliflower rice. Just make sure to follow my tips.
Why You’ll Love This Recipe:
THM S-friendly and low carb
Great way to repurpose leftovers
Freezer-friendly
Customizable with your favorite toppings
Secret veggie base that disappears into the flavor
Ingredients:2 bags frozen cauliflower rice, sautéed in broth (optional but perfect for a veggie-packed base)
Shredded Crockpot Chicken Verde – Get the recipe here
1 block (8 oz) cream cheese
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon smoked paprika
1 (10 oz) can diced tomatoes with green chilies
1 (4 oz) can mild diced green chilies
1–2 cups shredded cheese (Monterey Jack or cheddar work well)
Optional Toppings:
Fresh cilantro
Sliced green onions
Avocado or guacamole
Jalapeños
Extra diced tomatoes
Sour cream
Instructions:
Prepare the Cauliflower Base
In a large skillet, add at least of broth of water and sauté the cauliflower rice until the “cauliflower” taste is cooked out. This step is great for picky eaters who don’t care for cauliflower—it blends into the casserole perfectly. I like to use broth because it adds some flavor to the “rice”.
Preheat oven to 375°F.
Mix the Filling
In the same large skillet that you cooked the “rice” in, combine:
Shredded Chicken Verde
Cream cheese
Garlic
Cumin
Smoked paprika
Diced tomatoes with green chilies
Canned green chilies
Optional: Add chopped cilantro to the mixture. I have one in my family that has the gene where cilantro tastes like soap, so I can’t add it to dishes.
Stir until well mixed.
Assemble the Casserole
Spread the cooked cauliflower rice into a greased 9×13 casserole dish. Pour the chicken mixture over the cauliflower. Stir gently to combine if you want everything mixed, or leave it layered.
Top with Cheese
Sprinkle 1–2 cups of shredded cheese on top, depending on your preference.
Bake
Bake uncovered for 25–30 minutes, or until bubbly and heated through.
Add Toppings & Serve
Serve hot and top with your favorites: cilantro, green onions, avocado, jalapeños, or a dollop of sour cream!
Tips & Tricks:Want to make this ahead? Assemble and refrigerate in advance. Perfect for meal prep.
Freezer friendly! Wrap tightly before baking and freeze for up to 3 months.
This is a great way to use up leftover Crockpot Chicken Verde—double the batch and freeze some for later.
Serving Suggestions:Pair with a fresh side salad for a complete S-friendly meal. This casserole also makes amazing leftovers—perfect for meal prep!
Creamy Chicken Verde Casserole
Ingredients
- Shredded Cooked Chicken Verde recipe linked above
- 2 Bags Cauliflower Rice microwaved
- 2 t Cumin
- 1 t Smoked Paprika
- 1 T Minced Garlic
- 8 oz Block Cream Cheese
- 14 oz Can of Rotel
- 4 oz Can of mild green chilies
- 1-2 C Shredded Cheese
Toppings of choice
Instructions
- If desired cook your cauliflower rice with water or broth in a large skillet. This is key to cook out the texture and flavor of the rice.
- Add the seasonings, minced garlic, and a little salt (if you used broth and it's salty go easy and taste at the end). Also add the cream cheese.
- Add everything else except the cheese and toppings. If your family likes cilantro, add some to this mixture if desired.
- You could just add everything to the skillet and top with cheese. I went ahead and added this chicken mixture to a 9x13 pan.
- I added about 1 1/2 cups of shredded cheese.
- Bake at 350 degrees for 10-20 minutes. Until hot and bubbly.
- Serve as desired. This is hubby's bowl. He went back for seconds.
Previous Post
