Jalapeno Cornbread and Chicken Verde Bake

This Jalapeno Cornbread and Chicken Verde Bake is a delicious and comforting keto-friendly casserole that combines the flavors of spicy jalapenos, tangy salsa verde, tender shredded chicken, and cheesy goodness. It's easy to make and perfect for a satisfying weeknight dinner or a crowd-pleasing potluck dish.

Ingredients:

• 1 batch of keto-friendly cornbread see recipe below
• 2 cups cooked shredded chicken
• 1 cup salsa verde
• 1 cup shredded cheese cheddar or Monterey Jack
• 2 jalapenos, sliced optional

Instructions:

Set the oven to 350F 175C and heat it up

Grease a baking dish with cooking spray to get it ready

Make a flat layer of the keto-friendly cornbread in the bottom of the baking dish

Put the cooked shredded chicken and salsa verde in a bowl and mix them together

Mix well

Spread the chicken and salsa mix out evenly on top of the cornbread

Add the shreds of cheese on top of the chicken mixture

To use the jalapenos, put the slices on top of the cheese

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Take it out of the oven and let it cool down a bit before you serve it

Cut into pieces and serve hot

Have fun!