Ingredients:
3lbs Chicken Breast; cut into bite size chunks
1 bag Frozen Cauliflower Rice
1 bag Frozen Kale
1 bag Frozen Broccoli
1 bag Frozen Green Beans
2 Eggs
2 cups Shredded Parmesan Cheese
1 Ranch Packet
16 oz Alfredo Sauce
Directions:
Preheat oven to 350°F. Cook all frozen veggies according to the package directions and drain as much water as you can from them. Spray a casserole dish with cooking spray or rub it with olive oil.
For the bottom crust:
In a large mixing bowl, mix cauliflower rice, eggs, 1/2 of ranch packet and 1 cup of Parmesan. Once mixed evenly, press it into a casserole dish. Bake the crust 20 - 30 minutes until it is lightly browned.
For the Filling:
Spray a large saucepan with cooking spray.
On medium-high heat cook chicken until cooked through. If there is any liquid, drain it out.
Add the remaining half of ranch packet and stir until the chicken is evenly coated. Gradually add in the kale, broccoli, green beans, and alfredo sauce and stir it until everything is evenly distributed.
Pour the mixture into the greased casserole dish and even it out before topping it with the remaining cup of parmesan cheese.
Bake it for 30 mins and boil for the last 5 minutes until the cheese onto becomes golden brown.
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