Chipotle Chicken and Vegetable Casserole

Servings: 6

Ingredients

• 2 lb cooked shredded chicken breast
• 1.5 lb cauliflower rice
• 1 cup diced bell pepper
• 2 cups chopped spinach
• 2 chipotle peppers in adobo, minced
• 2 tbsp adobo sauce
• 3 oz cream cheese, softened
• 3 oz shredded cheddar or jack
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 tsp olive oil

Instructions

1. Saute cauliflower rice and bell pepper in oil with salt 5 minutes.
2. Stir in cream cheese, chipotles, adobo, garlic powder, and onion powder. Fold in chicken and spinach.
3. Transfer to a 9x13 dish, top with cheese, and bake at 400 F for 15 minutes.
4. Cool. Divide into 6 portions. Freeze.

Nutrition per serving

Calories: 360 | Protein: 45 g | Carbs: 7 g | Fat: 14 g