Recipe By Anela Tripkovic at Kiss My Keto
2 cups cooked and shredded chicken
2 tbsp melted butter
2 tbsp olive oil
2 cups cauliflower rice
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 small onion, chopped
1 carrot, grated
1 ½ cups kale, stems removed, thinly sliced
1 cup mixed bell peppers, sliced
3 cloves garlic, minced
Salt and pepper, to taste
Thinly sliced radishes, avocado, or chili peppers
Preheat oven to 375 F.
Combine the avocado mayonnaise, butter, and chicken in a casserole dish.
Heat olive oil in a skillet over medium-high heat.
Add the onion and bell peppers. Cook for 5 minutes.
Add carrots and cook for 3 minutes. Add kale and garlic and cook for 2-3 more minutes.
Transfer the veggies into the casserole dish and add Tango hot sauce, half of the cheeses, and the cauliflower. Stir to combine.
Top the casserole with the remaining cheese and bake for 15-20 minutes or until the cheese is golden and bubbly.
Serve at room temperature with desired toppings.
Avocado Oil increases nutrition absorption, antioxidants that supports a healthy system and anti-aging and a great source of Vitamin E and beneficial omega-9 fatty acids.
NATURAL INGREDIENTS and HEALTH BENEFITS