Recipe of the Month
Loaded Cauliflower
Casserole with Chicken
24 oz Frozen Cauliflower Florets cooked according to package instructions—or you can use steamed fresh!
1 1/2 cups sour cream
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 cups cheddar cheese shredded
1/2 lb bacon cooked and crumbled
1 green onions thinly sliced
1 lb chicken breast cooked and shredded/cubed small
Instructions:
Preheat the oven to 375 degrees and grease a 9x13 baking dish.
Place the cooked cauliflower in a strainer and gently press the cauliflower with a flat spoon in order to remove some excess liquid. In a large bowl combine the sour cream, salt, pepper, onion powder, 1 1/2 cheese, 1/2 of the cooked bacon and 1/2 of the green onion. Stir until well combined, then add the cauliflower and chicken, Gently stir to coat the chicken and cauliflower in the sour cream mixture. Transfer this mixture to the prepared baking dish and top with remaining cheese and bacon. Bake for 30 min. Remove from oven and top with remaining green onion. Serve and enjoy! This is so versatile, so you could add other veggies or proteins!
