Chicken Verde Casserole
Indulge in this delicious and easy Chicken Verde Casserole, where delicious Mexican flavors meet brain-nurturing ingredients. This casserole not only delights your taste buds but also supports mental clarity and sustained energy. Explore this nutrient-rich dish to nourish both body and mind.
Ingredients
- 16 oz shredded & squeezed turnip or jicama
- 16 oz shredded chicken
- 16 oz jar green salsa
- 2 cups cauliflower rice
- 2 eggs beaten
- 1 4 oz can diced green chilis, drained
- 3 Tbsp avocado oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
- Cilantro & avocado for garnish
Instructions
- Preheat the oven to 400 degrees. In a small bowl, mix turnips/jicama with 2 Tbsp avocado oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper and press into the bottom of a 9x11 casserole dish. Bake for 15 minutes.
- While that is baking, add avocado oil to a skillet on medium-high heat and add riced cauliflower. Sauté until cauliflower is mostly tender (about 3-4 minutes).
- Add shredded chicken to the skillet along with diced chiles, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt and pepper and beaten eggs. Mix thoroughly and remove from heat.
- When turnips/jicama are ready remove them from the oven and set temperature to 350 degrees.
- Add cauliflower and chicken mixture on top of hash browns then top with salsa verde.
- Bake for 30-35 minutes.
- Serve with avocado and cilantro.