Cooking in the Lite

When you want to taste a little pizzaz in a casserole, this is perfect!

• 1 1/2 pound of boneless skinless chicken breast tenders (I cut mine in bite size chunks)
• 1 can (4 oz) of diced green chiles
• 1 can (10 oz) of diced tomatoes w/green chiles (I used the Rotel brand)
• Salt & Pepper to taste
• Topping:
• 4 oz of low fat cream cheese (softened)
• 2 large eggs
• 1/4 cup of sour cream or plain yogurt
• 2 cups of shredded low fat cheese
• 1/2 teaspoon of ground cumin

Preheat oven to 400 degrees
In a 8x8 baking dish lay the chicken tenders and top with the diced green chiles and the diced tomatoes w/green chiles.
Add salt and pepper.
Bake for about 40 minutes (I like mine well done...but you can adjust to your preferred doneness, just make sure to drain off any excess liquid before adding topping) .
While chicken is baking...prepare the topping
Mix all the above ingredients well
After about 40 minutes, remove chicken from oven and drain off any liquid.
Pour the topping over the top of the baked chicken and spread evenly.
Bake for another 10-15 minutes or until topping is set.

Optional:
Garnish with chilled sour cream, chopped green onions and or avocado wedges.

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