Cheesy Green Chili Chicken Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mexican cheese

  Blend, reduced fat

  3 cup, shredded or 339g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Pace diced green chilies

  Campbell soup company

  1 cup or 240g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat the oven to 400°F and spray a 9x13 casserole dish with cooking spray.
2. Cut chicken breasts in half lengthwise and season with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken in batches for about 3 minutes per side until golden and cooked through, reaching an internal temperature of 165°F.
4. Arrange the cooked chicken in the prepared casserole dish, ensuring they are flat and not overlapping.
5. In a medium bowl, mix two-thirds of the shredded Mexican cheese, sour cream, and green chiles with their juice. Pour the mixture over the chicken.
6. Sprinkle the remaining cheese on top and bake uncovered for 15 minutes or until the cheese is melted and the sauce is bubbling at the edges.
7. Serve the casserole garnished with diced avocado, tomatoes, and chopped cilantro.

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