Loaded Cauliflower & Chicken Casserole

  • 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
  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.


All rights and credits reserved to the owner:


Rachel of "Rachel Schultz On Homemaking"

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