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Salsa Verde Low Carb Chicken Casserole

This Salsa Verde Low Carb Chicken Casserole is one of those easy chicken casserole recipes that is quickly going to become a family favorite.

Course Entree
Cuisine American, Mexican
Keyword Chicken Casserole, Low Carb, Salsa Verde
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 403 kcal
Author Holly Sander


  • 1 cup sour cream
  • 2 tablespoons almond flour (or use regular flour if low-carb is not a concern)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon powdered garlic
  • 2 tablespoons butter
  • 1 cup Salsa Verde
  • pounds boneless skinless chicken tenders
  • 2 tablespoons cilantro, rough chopped (more for garnish)
  • 2 sweet peppers, cored, seeds and membranes removed and sliced
  • 1 small onion, very thinly sliced
  • 8 ounces shredded cheese
  • Garnish with your favorite toppings: cilantro leaves avocado, guacamole, green onions, jalapeños, sour cream, salsa or more salsa verde


  1. Preheat the oven to 350.  While the oven is preheating, prepare the onions and peppers.

  2. In a small bowl, mix sour cream, almond flour, cumin, salt, pepper and garlic powder.
  3. Heat and melt the butter in a saucepan on the stove over medium heat.
  4. Add the sour cream mixture and stir. Let this heat up slowly for 3 about minutes but watch it closely and do not let it start bubbling or reach a simmer.  Controlling the heat will help your sauce to stay creamy and not separate when baking.

  5. Stir in the salsa verde and continue to cook for another 1-2 minutes, again not allowing the mixture to bubble or simmer.  Then remove from the heat and set aside.

  6. Spray the bottom of your casserole dish with cooking spray.
  7. Add the chicken tenders and sprinkle with 1 tablespoon chopped cilantro, salt and pepper.
  8. Pour half the sour cream sauce over the chicken.
  9. Add half the peppers and onions, then pour the rest of the sauce on top.  Sprinkle with another tablespoon of cilantro.

  10. Add the rest of the veggies and sprinkle evenly with the cheese.
  11. Cover and bake for 25 minutes, then uncover and bake for 15 more minutes, until the chicken measures 165 degrees on a meat thermometer.
  12. Cool for 10 minutes then serve, garnishing with your favorite toppings.