Salsa Verde Chicken Casserole

Made with Cream Cheese and Mozzarella – Loaded with flavor and so comforting, it’s seriously good chicken! This satisfying recipe is made with an unexpected flavor combination including cream cheese, spices, salsa verde, and mozzarella. Pair it with rice, pasta, cauli rice, veggies, in a wrap, on a salad, in tacos… options are endless!

Ingredients:

-4 boneless skinless chicken breasts (about 1.3 lbs weighed RAW)

-1 cup Salsa Verde

-80g whipped cream cheese, I used Philadelphia brand (about 8 TB)

-112g (1 cup) fat free mozzarella or cheese of choice

-1 tsp garlic powder

-1/2 tsp red pepper flakes

-1/2 tsp salt & pepper

Directions:

-To make the salsa verde chicken casserole: Add garlic powder, salt, pepper, and red pepper flakes into a Ziplok bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

-Arrange chicken breasts drained from the marinade in a baking dish that is sprayed in avocado, olive or coconut oil spray…. 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.

-Bake it for 30-40 minutes.

-To make sure it was fully cooked in the center, I took it out of the oven at 30 (my breasts were a bit thicker)…. I wrapped the dish in tinfoil to help the chicken steam for 30 more min.

This makes 5 servings, one is: 186 calories (4f/5c/33p)  — 211grams

Search in MFP: “Lifting Lex’s Salsa Verde Chicken” to log it!