Cheesy Chicken Cauliflower Casserole

Growing up our mother used to make a tuna casserole with bow-tie pasta that we loved! Little did we know, it was loaded with carbs and fat with little nutrition. So we set out to make something similar that could be enjoyed guilt-free and that was actually good for you! We replaced the pasta with “riced” cauliflower to make this casserole low-carb and full of fiber. It’s so easy to make and so delicious that you’ll be able to fool those picky eaters and non-veggie lovers!

Cheesy Chicken Cauliflower Casserole

12 oz shredded chicken breast (or tuna)
2 (12 oz) bags of cauliflower
2 cups egg white substitute (or 8 egg whites)
1/4 cup nutritional yeast
1 medium onion, chopped
1/2 cup light mozzarella cheese
1 (8 oz) container fat free cream cheese
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 350 and spray a 13 x 9 baking dish with non-stick spray. In a food processor, combine cauliflower, egg whites and nutritional yeast and process until cauliflower is “riced.” Remove from the food precessor, and place cauliflower mixture in a large bowl. Add your cream cheese, chicken, onion, garlic, salt and pepper, and mix until well combined. Place mixture in your prepared pan and top with the mozzarella cheese. Bake for 45-50 minutes or until casserole is set and cheese is golden brown. Enjoy!