Cheesy Chicken Casserole with Cauliflower Rice

🧂 Ingredients

• 12 ounces bacon

  (diced)
• 1 1/2 pounds boneless, skinless chicken

  (cut into bite size pieces)
• 1 tablespoon adobo seasoning

  (or another all purpose seasoning)
• 2 cloves garlic

  (minced)
• 4 cups riced cauliflower

  (from 1 medium head of cauliflower)
• 2 cups broccoli florets
• 1/2 cup chicken stock

  (or bone broth)
• 1/4 cup heavy whipping cream
• 8 ounces Gouda cheese

  (shredded)

Instructions

• 1 Add the diced bacon to a large skillet over medium heat. Cook, stirring often,
  until just crisp.
• 2 Remove the bacon with a slotted spoon [https://amzn.to/3OaUlpL] to a paper
  towel-lined plate. Set aside.
• 3 Drain all but 1-2 tablespoons of the bacon grease out of the pan and return it
  to the stove top.
• 4 Add the chicken to the skillet and season with the adobo.
• 5 Cook until no longer pink in the center, about 5-7 minute.
• 6 Mix in the garlic and cook an additional 30-60 seconds.
• 7 Transfer the chicken to a large casserole dish along with the riced cauliflower,
  broccoli florets, chicken stock, heavy whipping cream, and half of the gouda
  cheese. You can also mix in half of the bacon, if you'd like.
• 8 Top with the remaining Gouda and bacon.
• 9 Cover the casserole dish with a lid or aluminum foil and bake for 45 minutes.
• 10 Remove the cover and bake an additional 5 minutes or until the cheese on top is
  melted and bubbly.

Nutrition Info