Spicy Bacon Chicken Casserole

• Gluten free

• Meat

  • 3 cups Chicken, cooked
  • 5 slices Turkey bacon, cooked and chopped

• Produce

  • 1 1 lb bag Cauliflower, Frozen
  • 1/2 tsp Garlic powder
  • 1/2 cup Green pepper
  • 1/3 cup Jalapenos
  • 1/2 tsp Onion powder

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 1 tsp Chili powder
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Pepper
  • 1 tsp Sea salt

• Dairy

  • 1 cup Pecorino romano or other sheep cheese

Found on mamashire.com

Description

Ingredients

• 3 cups shredded, cooked chicken
• 5 slices turkey bacon, cooked and chopped
• ⅓ cup chopped jalapenos
• 1 lb bag frozen cauliflower
• ½ cup chopped green pepper
• 1 cup coconut milk
• 1 cup shredded pecorino romano or other sheep cheese, optional
• 2 tablespoons nutritional yeast
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Directions

• Mix chicken, bacon, and jalapenos together in a large bowl.
• Cook cauliflower and green pepper together in covered stock pan with 2 inches of water on medium for about 10 minutes.
• In a medium bowl mix coconut milk, pecorino romano (optional), nutritional yeast, chili powder, sea salt, pepper, garlic and onion powder together
• When the cauliflower and green pepper is fork tender, lightly chop it with a fork or knife to bite size pieces.
• Add cauliflower, green peppers, and coconut milk sauce to the chicken mixture.
• Transfer to a greased 9 x 13 casserole dish and bake, uncovered, at 350° for 30 minutes.
• Serve over baked spaghetti squash.