Salsa Verde Chicken Casserole with Cream Cheese and Mozzarella – Loaded with flavor and so comforting, it’s seriously good chicken! This satisfying Salsa Verde chicken casserole recipe is made with an unexpected flavor combination including cream cheese, spices, salsa verde, and mozzarella. Only 4 ingredients plus few pantry spices are all baked together for a quick and easy dinner that will please everyone. As a bonus, this chicken casserole recipe is keto friendly, gluten free, and low carb. Don’t miss ur tips after the recipe to bake the best chicken casseroles! Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Salsa Verde Chicken Casserole
- 4 medium boneless skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup salsa verde
- 4 oz Mozzarella cheese, shredded
The marinade:
- 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
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the salsa verde chicken casserole: Add olive oil, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes into a Ziplock bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the marinade covers the chicken. Alternatively, you can simply season chicken on a shallow plate, making sure to coat well. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
2. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and season with salt, pepper, and more spices. Pour the salsa verde on top of the chicken and cream cheese. Finally, sprinkle shredded mozzarella over the top to cover the chicken casserole.
3. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve the salsa verde chicken casserole warm with a side of cauliflower rice or baked veggies. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Salsa verde chicken casserole recipe
- The Salsa Verde chicken casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through.
- You can also freeze individual portions of the Salsa Verde chicken casserole to enjoy a delicious chicken dinner on evenings you don’t feel like cooking.
- If you’re non-keto and want a side dish, you can serve the chicken casserole with spinach, rice, bulgur, or quinoa on the side.
More chicken casserole recipes
- Fajita Chicken Casserole
- French Onion Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
Reviews (14)
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Mindy Carrico
2026-04-08 19:49:02
So good! I printed this one out. The only change I would make changes to is cutting the chicken in to bite size pieces to cook faster it took 45 min though I didn't measure the weight of the chicken and a couple breasts were big. This would also make a fatastic enchiladas though would have to pre cook chicken and shred up for that.
Mindy Carrico
2026-04-08 19:46:23
So yummy! We followed exactly except used pepper jack instead of mozorella. Next time I will cut up chicken in bite size pieces will cook faster. It took about 45 min however a couple of the breasts were big might have been more than 2 lbs between the 4 breasts we didn't weigh. Also imagine doing this as enchiladas would also be yummy! (Though you would have to pre cook chicken and shred for that) I printed out this recipe so good. And will be in my favorite recipe book that I alternate weekly men
Allbetz2
2025-12-23 19:44:05
This was delicious! Both husband & I really liked it and it was so easy to put together with ingredients I usually have on hand Thank you!!
Diane
2024-12-18 18:36:44
This was awesome! I think I like it better than chicken enchiladas. Definitely keeping this recipe.
Sierra
2024-03-02 07:39:25
Gonna make next week, but I have tons of frozen cooked shredded chicken. So I’m going to try that, thaw it beforehand and season the same. I’m assuming it’ll take less time to cook. Can’t wait to try it!
