Looking for a comforting casserole with plenty of flavor? This Green Chili Chicken Cottage Cheese Casserole combines shredded chicken seasoned with Fred Shake, taco seasoning, chunky salsa verde, mild green chiles, and Sweet Diamond Foods Not So Hot Sauce. Cottage cheese makes the filling creamy, and Colby Jack melts over the top.
This recipe is designed to be keto-friendly and gluten-free. Check the labels on your taco seasoning, salsa, and other packaged ingredients to make sure they fit your dietary needs.
Green Chili Chicken Cottage Cheese Casserole
Ingredients
- 6 cups cooked, shredded chicken breasts or tenders
- 1 tablespoon Fred Shake
- 3 tablespoons taco seasoning
- ½ cup chunky salsa verde, if possible
- ½ cup Sweet Diamond Foods Not So Hot Sauce
- 1 (4-ounce) can mild green chiles, drained
- 2 cups regular-fat cottage cheese
- 5 ounces shredded Colby Jack cheese
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the taco seasoning, salsa verde, drained green chiles, Not So Hot Sauce, and cottage cheese. For a smoother mixture, blend the cottage cheese mixture in a blender or food processor.
- Add the shredded chicken and stir until everything is evenly combined.
- Spoon the mixture into a baking dish and top with the shredded Colby Jack.
- Bake for about 25 minutes, or until the cheese is melted and bubbling.