Mexican Chicken Casserole

Steps

1. Preheat your oven to 400 degrees Fahrenheit and butter a nine by 13 casserole dish.
2. Cut the chicken breasts in half. Season both sides of the sliced chicken with salt and pepper.
3. Place a large pan over medium heat and add two tablespoons of oil.
4. Add the chicken in batches, cooking for about three minutes per side or until golden and cooked through (reaching 165 degrees Fahrenheit). Repeat with the second batch of chicken, adding more oil as needed.
5. Arrange your sauteed chicken in the buttered casserole so they are laying flat and overlapping as little as possible.
6. In a medium mixing bowl, add 14 ounces of diced green chilies with their juice.
7. Add two cups of shredded Mexican cheese and one cup of full-fat sour cream to the mixing bowl. Stir those together until they are well combined.
8. Pour and spread the sauce evenly over the chicken in the casserole.
9. Sprinkle the top evenly with one cup of shredded Mexican cheese.
10. Bake in a preheated oven at 400 degrees Fahrenheit for about 15 minutes or until the cheese is melted and the sauce is bubbling at the edges.