This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 426 Calories, 32.2g Fats, 4.3g Net Carbs, and 30.8g Protein.
1.75 lbs. Chicken Thighs, boneless skinless
1 1/2 tsp. Chili seasoning
2 tbsp. Olive Oil
4 oz. Cream Cheese
4 oz. Cheddar Cheese
1 cup Green Chilies and Tomatoes
3 tbsp. Parmesan Cheese (~45g)
1/4 cup Sour Cream
1 packet Frozen Cauliflower
1 medium Jalapeno Pepper
Salt and Pepper to Taste
Pre-heat oven to 375F. Chop and season chicken, then cook over medium-high in olive oil until browned.
Add cream cheese, sour cream and 3/4 of the cheddar. Stir together until melted and mixed. Add tomatoes and green chili and mix well. Add everything to a casserole dish.
Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheddar cheese and parmesan into a mashed potato-like consistency. Season to taste.
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.