LOADED CAULIFLOWER & CHICKEN CASSEROLE

 There’s bacon. There’s chicken. There’s lots of cheeses. And there’s a lots of freshly boiled cauliflower to keep things in perspective.

INGREDIENTS
  • ¾ cup bacon pieces (about 2.8 ounces)
  • ¾ teaspoon salt, divided
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper, divided
  • 2 cups shredded monterey jack cheese, divided
  • 2 heads cauliflower, cut into florets
  • 3 boneless, skinless chicken breasts
  • 6 green onions, sliced


LOADED CAULIFLOWER & CHICKEN CASSEROLE

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. ...
  4. .......
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