Confetti Chicken Casserole.
Chicken: 1.5 lbs., cooked and large diced
Salsa: 1-1/4 c.
Red Onion: half, medium, diced
Bell Pepper: 1-1/2 each, diced
Avocado Mayo: 3/4 c.
Garlic Salt: 2 tsp
Kosher Salt: 1 tsp
Mexican Cheese Blend: 1 c.
Bacon: 1/2 lb.
Green Onion: 1 each, sliced thin
Cauliflower Rice: 1 c.
Frozen Sweet Corn: 1 c.
Preheat two skillets, one for the chicken and one for the bacon.
Season the chicken with the salt and garlic salt and cook on both side until they reach an internal temp of 155F.
Dice the bacon and fry in a skillet until nice and crispy. Drain and set aside.
Chop the red onion, bell pepper and green onion and set aside. Remove the stems from the kale and shred the leaves.
Once the chicken has cooled, chop or shred the chicken and the combine all of the ingredients, except for half of the cheese. Place the ingredients into a baking dish and bake at 350F for 15 minutes. Remove from the oven and top with the remaining cheese and back for an additional 10-15 minutes or until the cheese in nice and golden brown.
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