The "rice" in this recipe is riced cauliflower since this eating plan does not use very much rice. You can rice it in your food processor or I find bags of it now at Walmart in the frozen veggie section. I also find the seasoning blend there.
Chicken Bacon Rice Casserole S (fat) Serves 6 - 8
5 cups diced cooked chicken
6 slices bacon, diced (I used turkey but any kind is fine).
1 tsp. butter (optional)
2 (10 oz) bags frozen riced cauliflower
1 (10 oz) bag frozen small cut seasoning blend
1/4 cup chicken broth
3/4 cup mayonnaise
1 cup 0% Greek yogurt
1/4 cup water
1 tsp. mineral salt
1 tsp. black pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
2 tsp. dried onion flakes
2 tsp. dried parsley flakes
6 ounces shredded cheddar cheese
Place the diced chicken in a 9 x 13 inch baking dish.
Cook the bacon in a large skillet over medium-high heat. Transfer to a plate. If you used turkey bacon, add the butter to the skillet (otherwise just use the bacon fat in the pan). Add all the cauliflower rice and the seasoning blend. Toss in the skillet for a couple minutes, allowing the veggies to soak up the bacon flavor. Stir in the broth, cover, and cook for 8 minutes, stirring every few minutes. Add to the baking dish with the chicken.
Place the mayonnaise, yogurt, water, and all the seasonings in a medium bowl and whisk well. Pour the mixture into the baking dish and stir all the ingredients well. Top with the cheese and bake at 375 degrees for 25 minutes.
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