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

  Low fat

  4 oz or 113g

• Sour cream

  Reduced fat, cultured

  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

  Frozen, unprepared

  1 package (10 oz) or 284g

• Parmesan cheese

  Shredded

  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. Preheat the oven to 375°F. Chop and season the chicken, then cook in olive oil over medium-high heat until browned.
2. Add cream cheese, sour cream, and 3/4 of the cheddar cheese. Stir until melted and mixed. Add tomatoes and chili powder, mixing well. Pour into a casserole dish.
3. Microwave the frozen cauliflower until cooked through. Blend with the remaining cheddar cheese into a mashed potato-like consistency. Season with salt and pepper to taste.
4. Cut the jalapeno into chunks. Spread the cauliflower mixture over the casserole, then sprinkle jalapeno pieces on top. Bake for 15-20 minutes.