Loaded Cauliflower Chicken Casserole

Loaded Cauliflower & Chicken Casserole
Serves five to six

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 heads cauliflower, cut into florets
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded cheddar cheese
• 3/4 cup bacon pieces (about 2.8 ounces)
• 6 green onions, sliced
• 1 teaspoon garlic powder

Directions:

1. Preheat oven to 450°F. Arrange chicken in a 9×13 foil-lined baking dish. Drizzle with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes, then slice the chicken.
2. Reduce oven temperature to 350°F.
3. Bring a large pot of water to a boil. Add cauliflower and cook for 6 minutes. Drain well.
4. In a 9×13 baking dish, combine cauliflower, chicken, 1 cup Monterey Jack cheese, cheddar cheese, bacon, green onions, garlic powder, remaining salt, and pepper. Mix well.
5. Top with the remaining 1 cup of Monterey Jack cheese.
6. Bake for 25 minutes.

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