Nacho Chicken Casserole
This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 428 calories, 32.3g fats, 5g net carbs, and 31.1g protein.
Ingredients
- 28 ounce boneless, skinless chicken thighs
- salt and pepper to taste
- 1 ½ teaspoon chili powder
- 2 tablespoon olive oil
- 4 ounce cream cheese
- ¼ cup sour cream
- 3 tablespoon parmesan cheese
- 4 ounce cheddar cheese shredded
- 1 cup canned tomatoes with green chiles such as Ro-Tel
- 16 ounce frozen cauliflower
- 1 medium jalapeno pepper
Instructions
- Preheat oven to 375F. Using kitchen shears, cut the chicken into bite-sized chunks. Season with salt, pepper, and chili powder.
- Cook the chicken in the olive oil over medium-high heat until browned on all sides.
- Add the cream cheese, sour cream, parmesan, and three-quarters of the cheddar cheese to the chicken, stirring until melted and mixed. Add the canned tomatoes and mix well.
- Transfer the chicken mixture to a casserole dish.
- Microwave the frozen cauliflower until cooked through. Use an immersion blender to blend with the remaining cheddar cheese and parmesan to a mashed potato-like consistency. Season with salt and pepper.
- Dice the jalapeño. Spread the cauliflower mixture over the casserole and sprinkle the jalapeño on top. Bake for 15–20 minutes or until browned and the jalapeños are cooked. Remove from the oven and let cool.
- Serve and enjoy!
Video
Nutrition
Calories: 428kcalProtein: 31.1gFat: 32.3g