Nacho Chicken Casserole

Ingredients

Meat

• 1 3/4 lb Chicken thighs, skinless boneless

Produce

• 1 head Cauliflower
• 1 cup diced Green chilies and diced tomatoes
• 1 Jalapeno pepper, medium
• 2 cups chopped spinach
• 1 cup chopped mushrooms
• Cilantro  

Baking & Spices

• 1 1/2 tsp Chili seasoning
• 1 Salt and pepper

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 4 oz Cheddar cheese
• 5 oz Cream cheese
• 3 tbsp Parmesan cheese
• 1/4 cup Sour cream

Pre-heat oven to 375*.

In a sauce pan steam the head of cauliflower.  When soft drain the water and let sit for 5 min.  After 5 min. Place in a food processor and chop into pieces the size of rice.

Cut up the chicken thighs into 1” chunks.  Place oil into a frying pan on medium heat and add chicken and seasonings.

After chicken is fully cooked add the cream cheese, ⅔ of cheddar cheese, parmesan cheese, and sour cream until melted and mixed.

In a 9 x13 casserole pan add cauliflower, spinach, mushrooms, tomatoes, green chilies, and sauce/meat mixture.  Add chopped Jalapeno pepper and mix well.

Top with the rest of the cheddar cheese and cilantro.

Place in oven and bake  for 15-20 minutes.