LOW CARB GREEN CHILE CHICKEN CASSEROLE
24 oz boneless skinless chicken breasts (I cut the thick parts lengthwise into thinner pieces)
1 c sour cream
8 oz cream cheese, softened
7 oz can chopped green chilies
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 c (4 oz) shredded cheese (I use preshredded Mexican/fiesta blend)
Topping suggestions - diced tomatoes, olives, avocado, extra cheese
Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken evenly in pan.
Mix together sour cream, cream cheese, chilies, and seasonings. Spread over chicken, making sure each piece is covered. Top with cheese.
Bake uncovered 45 minutes to an hour, depending on thickness of chicken.
Can be served with rice, beans, tortillas, etc if desired.
Especially delicious with G's Favorite TexMex Side!
