Recipes are backdated to prevent interference with current blogging.
This is a slight variation on a recipe I found at the lowcarber forum (read it here) that we really liked. Next time we make it, we'll make twice as much... we really chowed on the leftovers for lunch the next day, they nuke beautifully.
Chicken Casserole Verde
4 cups cooked chicken (or turkey) -- shredded or cubed
2 teaspoons Taco Seasoning (you can make this yourself)
8 ounces softened cream cheese (Philly light has slightly fewer carbs by the way)
1 tablespoon minced green onions or chives
7 ounce can Green Mexican Salsa (we used green enchilada sauce)
4 ounce can chopped green chiles
6 ounces Monterey jack cheese, shredded (you could make it spicier by using pepper jack, though it is a bit more carbs)
4 green onions, chopped (this is just to sprinkle on top)
Optional: we would add some super-thin sliced jalapeno and some red pepper flakes 'cause we're hot-spicy addicts but that's up to you.
1. Heat oven to 350 degrees while you grease a full size baking pan and put the chicken in it.
2. Add the taco seasoning and mix the chicken around in it to coat.
3. Mix cream cheese with the onions/chives and green sauce in a medium bowl. Stir in the chiles.
4. Pour sauce evenly over chicken and top with the cheese.
Bake for 25 minutes, until hot and bubbly. Remove from oven and sprinkle with green onions.
Makes 6-8 servings.
The original recipe poster was kind enough to include this:
Per 1/6 recipe: 432 Calories; 29g Fat; 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 324 Calories; 22g Fat; 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
But personally I would figure it out yourself based on what you add, because mexican sauces in particular vary widely.
This is already deemed a staple in our house. The leftovers are as good as the fresh stuff. I think I could eat this several times a week and be happy. Even the kid was nuts about it.