Chicken Taco Casserole

INGREDIENTS

• 1 bag cauliflower rice
• 1 cup cooked jasmine rice
• 1/4 cup cilantro
• 2 pounds shredded chicken
• taco seasonings of choice
• salt and pepper to taste
• 1 cup fresh salsa
• 1/2 can lite coconut milk
• guacamole and fresh limes for garnish

DIRECTIONS

1. Place the chicken in crock pot with seasonings. I used a Mexican fiesta spice blend from Whole Foods.

2. Once the chicken is cooked, shred with 2 forks and set aside.

3. Cook the bag of cauliflower rice in microwave and place into a bowl with cooked jasmine rice and cilantro. Stir to combine.

4. Pour the rice mixture into the bottom of the casserole dish and spread evenly.

5. Take the shredded chicken and spread evenly over the top of the rice mixture.

6. In a bowl combine 1 cup salsa, 1/2 can coconut milk, and fresh lime juice. Stir to combine.

7. Pour the salsa mixture on top of the casserole evenly.

8. Place in the oven at 350 degrees to bake for 20 minutes.

NOTES

• You could use all jasmine rice or all cauliflower rice to meet your nutritional needs! 
• This recipe would be equally good with seasoned beef! 
• I topped mine with some more fresh salsa and guacamole!