Mel's Mexican Chicken Casserole
Prep
Cook
Total
Yield 12 servings
Ingredients
Sauce:
- 2 blocks of fat-free cream cheese (or Tofutti, for my vegan friends), softened
- 2 cups Pineapple Salsa, drained
Casserole:
- 10 oz. bag of riced cauliflower
- Sliced peppers and onions, cooked
- Cilantro, to taste
- 3 grilled chicken breasts, cubed and precooked (or precooked frozen chicken)
- 1 cup of your favorite shredded cheese (or Daiya shreds for a vegan option)
- Nonstick spray
Instructions
Sauce: Combine room temperature cream cheese and pineapple salsa and stir until smooth
Casserole:
- Preheat oven to 350°
- Spray a 9x13 pan, with nonstick cooking spray
- For the first layer, spread riced cauliflower evenly on the bottom of the pan
- For the second layer, evenly spread peppers and onions on top of the cauliflower and add cilantro to taste
- For the third layer, add your chicken on top of the peppers, onions, and cilantro
- Top with sauce mixture and shredded cheese (or Diaya shreds)
- Bake for 30 minutes or until cheese is melted and bubbly on top
Courses Dinner
Cuisine Mexican
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/mels-mexican-chicken-casserole/