Loaded cauliflower & chicken casserole

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INGREDIENTS

• 3 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• ¾ 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
• ¾ cup bacon pieces (about 2.8 ounces)
• 6 green onions, sliced
• 1 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 45 minutes. Slice chicken.
2. Reduce oven to 350 degrees.
3. Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.
4. In a 9x13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, garlic powder, ½ teaspoon salt, and ¾ teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.
5. Bake for 25 minutes.

source:https://rachelschultz.com/2013/05/01/loaded-cauliflower-chicken-casserole/

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