Low Carb Cheesy Salsa Chicken Casserole

The inspiration for this dish came from Keto for Life by Melissa Sevigny, a cookbook my hubby found at the library. There is a huge, full-color photo of every single dish in this mouth-watering set of recipes. Even if you are not interested in going keto, you will still be inspired to make many of these delicious dishes.

Because my hubby is hopping back on the keto wagon once again, I'm making more low carb meals. If you want, you could add some extra carbs to your serving of casserole, maybe in the form of more veggies, steamed rice, or whatever floats your boat. If you're following a ketogenic diet, this casserole probably has all the carbs you need in the cauliflower and the salsa. I chose a salsa that contains no added sugar or corn syrup, but be sure to read the labels before you purchase yours. Pace is my favorite brand. Aldi carries a low-cost alternative, again with no added sugar.

Of course I didn't follow the original recipe which called for cilantro (I had none and my hubby hates it) as well as salsa verde. I decided to roast the cauliflower first, rather than microwaving it, as I thought this would add extra flavor. If you are short on time and energy, microwave the cauliflower for a couple of minutes instead.

Ingredients:

1 head cauliflower, broken in florets
Olive oil or olive oil spray
Salt/pepper

2 cups roasted chicken, shredded
4 oz. cream cheese, softened
1/2 cup sour cream
1 teaspoon ground cumin
3 jalapeno peppers, diced
1 cup salsa 
1-2 cups shredded Mexican cheese blend

Avocado, diced, to garnish

Preheat oven to 400F. In a 9x13 baking pan, place cauliflower florets in a single layer. Spray or drizzle with olive oil. Sprinkle with salt and pepper. Roast for about 25 minutes, until just beginning to brown. Remove from oven. Reduce oven temperature to 375F. Add the shredded chicken to cauliflower in the baking pan.

In a small bowl, combine cream cheese, sour cream, cumin, and chopped jalapenos. Mix well. Dollop the mixture on top of cauliflower and chicken. Dollop the salsa on top of this. Sprinkle Mexican cheese over everything. Bake at 375F for about 20-30 minutes or until the casserole is heated all the way through and bubbly. Cheese should be melted on top. Serve immediately with sliced avocado. Makes about 6-8 hearty servings for hungry husbands and picky teenagers. Enjoy!