Monday, August 25, 2014

Meghan's Cheesy Chicken & Cauliflower Casserole

2 heads of cauliflower
1 lb bacon
1 lb chicken
Olive Oil
Salt & Pepper
2 bags shredded cheese
16 oz Heavy Whipping Cream
Cut Cauliflower into bite size pieces and add to pyrex dish, drizzle with olive oil, s&p and bake at 375 until top looks brown.
Cook bacon until almost crispy and drain on a paper towel.
Cut chicken into bite sized chunks, season with salt and pepper and any other seasonings of your choice and cook in the bacon fat until chicken is done.
Mix chicken and cauliflower in pyrex dish, crumble bacon over top, mix in 2 bags of shredded cheese, and add 16 oz. of heavy whipping cream. Mix completely, being careful not to break up the cauliflower.
Bake on 350 until cheese is a golden brown

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