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

  32 oz or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  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. Heat the oven to 400°F and lightly coat a 9x13-inch casserole dish with cooking spray.
2. Halve the chicken breasts lengthwise; season both sides with salt and pepper.
3. Warm the olive oil in a large skillet over medium heat. Sear the chicken in batches, 3–5 minutes per side, until golden and an instant-read thermometer in the thickest part registers 165°F.
4. Arrange the cooked chicken in an even layer in the prepared dish.
5. In a bowl, combine two-thirds of the shredded cheese, the sour cream, and the green chiles with their juices. Spoon the mixture evenly over the chicken.
6. Sprinkle the remaining cheese over the top and bake, uncovered, until the cheese is melted and the edges are bubbling, about 15 minutes.
7. Top with diced avocado, tomato, and chopped cilantro just before serving.