Nacho Chicken Casserole

• Meat

  • 1 3/4 lb Chicken thighs, skinless boneless

• Produce

  • 1 packet Cauliflower, Frozen
  • 1 cup Green chilies and tomatoes
  • 1 Jalapeno pepper, medium

• Baking & Spices

  • 1 1/2 tsp Chili seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Cheddar cheese
  • 4 oz Cream cheese
  • 3 tbsp Parmesan cheese
  • 1/4 cup Sour cream

Found on ruled.me

Description

Directions

• Pre-heat oven to 375F. Chop and season chicken, then cook over medium-high in olive oil until browned.
• Add cream cheese, sour cream and 3/4 of the cheddar. Stir together until melted and mixed. Add tomatoes and green chili and mix well. Add everything to a casserole dish.
• Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheese into a mashed potato-like consistency. Season to taste.
• Cut a jalapeno into chunks. Spread cauliflower mixture over the top of the casserole, then sprinkle jalapeno pepper over the top. Bake for 15-20 minutes.