Posted on April 18, 2018 at 12:47 PM by IWLS Dietitians
Loaded Cauliflower & Chicken Casserole
Serves five to six
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
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Slice chicken.
Reduce oven to 350 degrees.
Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.
In a 9×13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, garlic powder, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.
Bake for 25 minutes.