Healthy Jalapeno Popper Chicken Casserole

• 1½ lbs. chicken breasts
• ½ tsp garlic powder
• ½ tsp paprika
• 12 oz frozen cauliflower rice
• 3 jalapeños (diced)
• 1 jalapeño (sliced, for topping)
• ½ onion (diced)
• ⅓ C green onions (diced)
• 6 oz fat-free cream cheese (room temperature)
• ¼ C almond milk
• ⅔ C reduced-fat shredded Mexican cheese
• 3 slices turkey bacon (diced)

1. Preheat the oven to 375°F and spray a 9x13 pan with cooking spray.
2. In a large pot, boil chicken breasts until cooked completely, about 15-20 minutes. Remove and shred with two forks (or a hand mixer). Add the garlic powder and paprika, mixing thoroughly. Set aside.
3. While the chicken is cooking, prepare your cauliflower. Steam in microwave according to directions on the bag. Set aside.
4. In a large bowl, combine the diced jalapeños, yellow onion, green onions, cream cheese, and milk until smooth. Fold in the shredded chicken.
5. To assemble, spread the cauliflower rice in an even layer. Next, add the casserole filling by the spoonful and smooth into an even layer. Finally, sprinkle the shredded cheese over the casserole. Cover with foil and bake for 20 minutes.
6. Remove the foil and top with sliced jalapeños and bacon pieces. Bake uncovered for another 10 minutes.
7. Optional: Broil until bacon is crispy and cheese has browned.

Nutrition facts are a calculated estimate of 1/4 of the pan of Jalapeno Popper Chicken Casserole.