Ingredients:
3lb cubed chicken
1lb diced bacon
2cups shredded Colby jack
2 cups broccoli florets
2cups riced cauliflower
1 large yellow onion diced
1 poblano pepper diced
2 tbsp minced garlic (divided)
Ranch dressing
Salt and pepper
Celery seed
Chili powder
Cumin
Oil
Base
Instructions:
Medium-high heat,in a large sautee pan Heat oil, add onions and peppers and 1 tbsp garlic, salt, pepper, cook til the onions are translucent. And broccoli and cook til slightly softened. Add riced cauliflower and cook until it all comes together. Set aside in XL bowl.
Bacon:
Cook your bacon crispy. That means cook it and drain the fat. Cook it some more, drain more fat. Again and again til there’s basically no fat coming off. You want the bacon extra dark without burning because it will get soggier in the casserole. Add crispy bacon to base and stir it in. (Eat some bacon)
Chicken: leave a little bacon grease in the pan, add garlic and simmer for a minute. Throw in your chicken and let it cook stirring intil cooked thoroughly and edges are browned. Add your celery seed, salt, pepper, cumin, and chili powder, add to base.
Mix in cheese, pour into casserole pan, drizzle with ranch dressing, top with some more cheese. Bake at 350x 25 min. .
