Nacho Chicken Casserole

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Cream cheese

  4 oz or 113g

• Sour cream

  Reduced fat

  4 tbsp or 60g

• Cheddar cheese

  4 oz or 113g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Cauliflower

  Raw

  1 head small or 265g

• Parmesan cheese

  Grated

  1 ½ tsp or 3g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Pre-heat oven to 375 degrees F. Chop and season chicken, then cook over medium-high in olive oil until browned.
2. Add cream cheese, sour cream, and 3/4 of the cheddar. Stir together until melted and mixed. Add tomatoes, chili pepper powder, and mix well. Pour into a casserole dish.
3. Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheese into a mashed potato-like consistency. Season to taste with salt and pepper.
4. 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. Enjoy!

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