Our chicken green chili casserole is the ultimate comfort food recipe when you need something quick and easy for your family dinner! We are combining savory green salsa, two different types of cheese, and shredded chicken to make the best green chili chicken casserole in under 30-minutes! Your dinner is about to be a whole lot of flavorful and a WHOLE LOTTA YUM!
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This Green Chili Keto Chicken Casserole is the best
I've been obsessed with whipping up easy casseroles lately, just last week I made a keto taco casserole, which was amazing! And now this week I used the same process and turned it into a green chili casserole with chicken.
If you're wondering which one tastes better, I'm going to call it a tie! My son devoured the chicken green chili casserole and declared it the winner. I'm always in love with anything that has green chilis and white cheese and could it that combo constantly. My husband preferred the keto taco casserole just "slightly" better but said both recipes were winners.
Either way, our home has some happy boys who are enjoying healthy foods without feeling like they are missing out. And while a casserole is easily a one-pan dinner, we do tend to serve them with salads or charcuterie plates as an appetizer. You could also serve your chicken green chili casserole over a bed of cauliflower rice.
Why You'll Love This!
- Our green chili casserole with chicken needs just 5 ingredients and only 30-minutes of your time making it one of the easiest weeknight casseroles!
- Taco seasoning, green salsa, and diced green chilis combine in your chicken green chili casserole to give your chicken and cheese its robust flavor.
- If you are on a restricted health plan, or simply looking to eat a little healthier, you'll be happy to know that our chicken and green chili casserole is low-carb, keto-friendly, and gluten-free!
We love our keto chicken casseroles to help make dinner quick and easy, flavorful, and compliant with our healthy lifestyle. Be sure to try our green chicken enchilada bake, keto chicken divan, and low-carb salsa chicken the next time you need a quick, easy, and healthy dinner for your table.
Green Chili Chicken Casserole ingredients
This low-carb and keto chicken green chili casserole will definitely become one you make over and over. Here's a list of ingredients you'll need:
- shredded or ground chicken - precooked or rotisserie
- keto taco seasoning - homemade or storebought
- green salsa - the chunkier the better
- diced green chili’s
- cottage cheese - use full-fat, low carb brand
- Colby jack or 3 cheese blend - sliced or shredded from a block
- optional toppings - sour cream, avocado, green onion
Diet Variations
- Our green chili chicken casserole is intended to be compliant with low-carb and keto lifestyles; however, carbs can be hidden in many places. Be sure your taco seasoning is a low-carb version (or make a sugar-free taco seasoning using our 5-minute recipe). Also, watch for added sugars in your salsa. Hidden carbs in dairy will often be found in low-fat varieties and pre-shredded cheese.
How to make Green Chili Casserole (step-by-step)
The key to making your chicken green chili casserole in under 30-minutes it to start with pre-cooked chicken, then combine that with the seasoning, salsa, and cottage cheese before you top it with even more cheese and bake it in the oven.
Don't have pre-cooked chicken? No worries. We have a fantastic recipe for precooked chicken right here.
1. Prep
Preheat oven to 375. Make sure your oven rack is in the middle of the oven.
2. Assemble
In a medium-sized bowl, add the taco seasoning, salsa, green chilis, and cottage cheese (drained). Mix in the precooked and shredded chicken and stir until it's all mixed and combined evenly.
Spray an 11x7 baking dish with nonstick cooking spray.
Spoon the prepared chicken mixture into the prepared baking dish.
Top the casserole with the sliced or shredded cheese.
3. Bake
Bake for 20-minutes or until the cheese is melted and bubbling.
Garnish with green onions, if desired.
Serve with sour cream and salsa, optional.
Enjoy!
Green Chicken Chili Recipe tips
- The key to your 30-minutes green chili chicken casserole is to start with pre-cooked chicken from the grocery store or home. Cooking chicken on the stovetop would be the fastest method, I actually used an instant pot to make shredded chicken from frozen for this recipe.
- Instant pot chicken takes about the same time as roasting chicken to use for shredding (if you're starting with frozen chicken like I did), but what I love about the instant pot is I can put it in and walk away, plus it doesn't heat up my kitchen as the stovetop and oven do.
- You'll want 2 lbs of raw chicken for the recipe if you're cooking the chicken first. If you're using rotisserie chicken, it'll lose about 25% of its weight and you'll want to use 1.5 lb of pre-cooked chicken.
- Be sure to drain the cottage cheese before cooking with it to prevent your chicken green chili casserole from being overly liquidy.
- Using a chunkier salsa instead of a runnier salsa is also recommended. A salsa with more liquid may leave a little liquid in the bottom of the casserole after cooking.
- If you prefer your cheese crisp, broil after baking for 1-2 minutes.
What to Serve with Chicken Green Chili Casserole
- Cauliflower Rice
- Zucchini Noodles
- Low carb Tortillas
- Roasted Veggies: Simple seasoned and roasted vegetables like asparagus, Brussels sprouts, or broccoli.
- Avocado Salad: A fresh salad with avocado, lettuce, and a light vinaigrette to balance the richness of the casserole.
- Guacamole
- Sour Cream and/or salsa
How to Store Green Chili Chicken Casserole
- Store: Place the cooled casserole in an airtight container or cover it tightly with aluminum foil or plastic wrap. Store in the refrigerator for 3 to 4 days.
- Freezing: To store for a longer period, wrap the casserole tightly with aluminum foil and place it in a freezer-safe container or bag. It can be frozen for up to 3 months.
Reheating Keto Chicken Casserole
- From the Fridge:
- Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 20-25 minutes, or until heated through.
- From the Freezer:
- For best results, thaw the casserole in the refrigerator overnight.
- Once thawed, follow the same reheating instructions as above.
- If reheating from frozen, extend the baking time to 50-60 minutes, and cover with foil for the first 30-40 minutes to prevent over-browning.
Green Chili Casserole FAQs
Your chicken green chili casserole is a complete meal by itself, but feel free to serve it over cauliflower rice, along with a side salad, or with a charcuterie plate as an appetizer
Story any leftover chili chicken casserole in the fridge in a covered container. You can store leftovers for 4-5 days.
We do not recommend freezing green chili chicken casserole due to the dairy. Dairy does not defrost well.
More Chicken Casserole Recipes
Looking for more chicken casserole recipes?
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
Keto Green Chili Recipe (Chicken)
An easy green chili casserole filled with 3 cheeses, chili verde sauce and shredded chicken. This recipe is also a gluten free, low carb and keto chicken casserole too.
Ingredients
- 6 cups cooked and shredded chicken breasts( ** See NOTE below)
- 3 T taco seasoning
- ¾ cup chili Verde salsa (chunky if possible, like La Victoria brand)
- 1 4 oz can of mild green chilis, drained
- 2 cups cottage cheese, drain if it seems on the runnier side
- 5 oz sliced or shredded Colby jack cheese (you'll need to cut some of the slices down to fit in the pan)
- Garnishes - chopped green onions and/or Sour cream, optional
Instructions
- Preheat your oven to 375 F.
- In a medium-sized bowl, mix the taco seasoning, chili Verde salsa, green chilis, and cottage cheese. Add the shredded chicken and combine it all together.
- Spoon the mixture into the baking dish and top it with the Colby Jack cheese slices.
- Bake the casserole for 20 minutes or until the cheese is melted and bubbling.
- Garnish with green onions and serve with sour cream and salsa on the side. Enjoy!
Notes
- Having pre-cooked chicken in the freezer is a life saver for assembling easy dinners like this one! If you need to cook your chicken, you'll need 6 cups of cooked and shredded chicken, which is about 2 lbs of raw boneless skinless chicken breasts or 1.5 lb cooked chicken meat). You can boil fresh chicken breasts, boil chicken tenders, or pressure cook frozen chicken tenders.
- In recipe testing, the chicken was cooked before making the casserole and it was still warm. If you're starting with cold pre-cooked chicken, you may need to cook the casserole a little longer.
- Some readers have reported that the casserole was delicious but on the runny side. The shredded chicken is the key to how the casserole consistency turns out and medium shred for the chicken works best. If the shredded chicken pieces are too chunky, the sauce sinks to the bottom of the casserole and it becomes runny. Although, If you shred the chicken too fine, it seems more like a dip. Either way, it'll still taste amazing and this is a reader-favorite recipe and you can adjust your shred the second time you make it! You can either shred your chicken with a mixer or shred it with 2 forks.
- You can also use ground chicken instead of shredded chicken like we did with our beef taco casserole, but this recipe with ground chicken hasn't been tested.
- Using regular cottage cheese (small curd 4% milk fat) instead of light is recommended, light cottage cheese will add more liquid to the mixture, plus regular. cottage cheese is great for a low carb keto friendly casserole.
- Using a chunkier salsa instead of a runnier salsa is also recommended, the one we use is La Victoria brand.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 399Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 125mgSodium 859mgCarbohydrates 6gFiber 1gSugar 0gProtein 44g
Arli says
My husband hates cottage cheese! Could ricotta be used instead?
Rebecca says
I just made this, and it was delicious! Such a nice change to give Keto options some variety beyond the usual recommendations!
WholeLottaYum says
We're glad you loved it Rebecca!
Jo Ann White says
I made this today. I was worried because it was very runny. However, it had great flavor, and was a hit that I will make again. I did as you suggested and put it under the broiler which made the cheese topping look and taste so good! Always glad to find a new recipe to fit our keto lifestyle.
Mary says
Made this for dinner tonight. We used rotisserie chicken and didn't really shred it very much, we kind of left in larger chunks. We didn't drain the salsa verde or cottage cheese and it still turned out DELICIOUS!!!!! Husband loved it (although he said next time we should add jalapenos). It's a great low-carb meal that was a hit for everyone!
Nova says
I do not like cottage cheese at all. Is there anything I could use to substitute? Maybe cream cheese or ricotta?
Megan says
Big hit! Easy recipe, packs a punch of flavor. Thank you for sharing.
Dr Angle says
Extremely disappointed. This recipe, although good was not a casserole, it was a chicken dip. Followed the recipe to a t and it never thickened. I drained the cottage cheese, did it exactly as was called for. Sorry. Something is wrong with the recipe.
Mel says
Sorry to hear it didn't turn out for you, this is usually one of our most popular recipes. Sometimes differences in product brands can affect the recipes. Another solution may be to leave your chicken less finely shredded to give it more of a casserole thickness, compared to the dip thickness. Thanks for your feedback!
Tonya Lowery says
Made this for dinner tonight. Super easy, great for a busy day. I used store bought rotisserie chicken that I shredded. So much flavor. Hubby Approved!! He said this is a keeper.😊
Melissa R. says
I made this tonight as a meal prep for the week. I had some for dinner and it is delish! I used 1% cottage cheese and it still turned out well. Will definitely recommend!
Carol says
With the hot weather I didn't want to turn on the oven, so I dumped all the ingredients, including about 3 cups of Cauliflower rice, in a large pan to heat on the stovetop. The chicken shredded easily every time I stirred the pot and there was no extra liquid even though I didn't drain the cottage cheese. We liked it even better this way! Thanks!
Marcella Rice says
I made this last night for 2 adults and 2 children. It was all gone!!! everyone loved it!! Will make this recipe again!!! Thank you
Kathy Bohnert says
Where can I buy green salsa
Margaret says
My dish turned out very watery. Not happy. Would not make this again. Not sure why it turned out that way.
Krista D says
I only gave nonfat cottage cheese. What would it go to the recipe?
Valerie says
This was absolutely fabulous! My family loved it, and I made it for my uncle and aunt (who has cancer and sometimes food just doesn't taste right) and both called me to tell me how much they loved it and my aunt requested the recipe. They were still talking about how good it was a week later. Thank you so much for creating this recipe!