Cheesy Salsa Verde Chicken Casserole

This Cheesy Salsa Verde Chicken Casserole is the ultimate in comfort food. A quick and easy keto casserole that is loaded with flavor. Juicy chicken breast, seasoned to perfection, tossed in salsa verde and sour cream, topped with cheese and then baked until golden brown and bubbly, and topped with pico de Gallo, avocado, and cilantro. (low carb, keto, gluten free)

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Ingredients in Cheesy Salsa Verde Chicken Casserole

Ingredients all laid out to make a Mexican chicken casserole - chicken, cheese, salsa, pico de Gallo, avocado, cilantro and spices.

Ingredients Notes

Chicken: For this keto casserole, you can substitute chicken thighs in place of the chicken breast. Or make this dish even easier by using shredded rotisserie chicken. (More Keto Chicken Recipes)
Salsa verde: I like to make fresh salsa using my Roasted Tomatillo Avocado Salsa Verde recipe, but store-bought is great also.
Pico de Gallo: It is really easy to make your own pico. It’s just tomatoes, jalapeños, onion, cilantro, and lime juice. I add garlic to mine because garlic makes everything better. But again, store-bought will work just fine.
Sour cream: For this cheesy salsa verde chicken casserole, you could also use Mexican crema in place of the sour cream.
Toppings: For garnishes, I used cubed avocado, fresh pico de Gallo, and fresh cilantro. It is also great with some sour cream and black olives on top.

How to Make Cheesy Salsa Verde Chicken Casserole

Step by Step Instructions

STEP 1: Preheat the oven to 400°F. Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.

STEP 2: Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.

STEP 3: Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.

STEP 4: Top with avocado, pico de gallo and cilantro.

More Mexican Inspired Keto Recipes

Recipe Tips and Variations

Make Ahead: This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.
Storage: Store leftovers in the refrigerator for up to 5 days.
Reheating: This keto chicken casserole can be reheated in the oven, microwave, or in a pan on the stovetop.
Sub shrimp: This is also excellent with shrimp in place of the chicken. Try these Keto Shrimp Cakes
Change up the cheese: Feel free to use any cheese that you prefer. Some other great cheeses to use in this recipe are Monterey Jack, pepper jack, cotija, and parmesan. But you really can’t go wrong with any of your favorite cheese.
Salsa Verde: Make homemade salsa verde: If you really want to kick things up a notch, make this with my Roasted Tomatillo Avocado Salsa Verde.
Make it an enchilada bake: Replace the salsa verde with enchilada sauce and make this a keto enchilada bake.
Add olives: I love to top this with some sliced black olives also.
Make a salad: Pile a serving of this over top of lettuce and serve it with this Avocado Ranch Dressing.

A bowl filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Frequently Asked Questions

Can this casserole be made ahead of time?

This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.

Should the chicken be raw or cooked?

This chicken goes into the casserole raw and cooks as the casserole bakes. However, you can also use cooked and chopped chicken.

Can this be made in a slow cooker?

Yes, simply ad all of the ingredients to the slow cooker, minus the garnishes and cook it on low for 6 hours. Then add more cheese on top and garnish it with the pico de Gallo, avocado, and cilantro.

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