Southwest Chicken Casserole

I have to apologize for the photo, I know it isn't the prettiest dish we have ever made but it was pretty darn tasty!  Our sister-in-law asked us to HEALTHIFY a chicken and rice casserole...and she gave me a pretty blank slate, so I hope she likes this version! For those of you not from Minnesota or from a Scandavian descent, a casserole is usually made from noodles or rice, some sort of meat, cheese and usually cream of "something" soup.  The veggies are typically hard to find and the processed food is usually a staple.  

In an attempt to healthify the recipe, the swaps that we made was "riced" cauliflower and instead of creamy soup we used coconut milk.  Then we loaded it up with some chicken breast and tomatoes.  Although the cauliflower rice on it's own doesn't have the same taste as rice, when combined in a dish like this it takes on almost the exact same texture. Plus there is a enough flavor in a dish like this that you really do lose that cauliflower taste.

Ingredients

• 1 head of cauliflower, riced
• 2 chicken breasts, chopped
• 1 medium onion, diced
• 3 garlic cloves, diced
• 1/4 tsp of red chili flakes
• 1 15 oz can of diced tomatoes
• 1 14 oz can of coconut milk
• 2 tbsp Taco Seasoning
• 2 medium tomatoes, sliced
• Cilantro
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Directions

1. Preheat oven to 400 degrees.
2. Remove the leaves and most of the stems from the head of your cauliflower and chop the florets into small pieces.  Add a 1/3-1/2 the pieces to a food processor and pulse into broken down into rice size pieces.  There may be some bigger chunks still just add those to the next batch.  Repeat until the entire cauliflower has been processed.  Set aside.
3. In a medium saucepan a a little olive oil, then add the chicken, onion, garlic, and red chili flakes.  Cook until chicken is cooked most of the way through.  Roughly 8 minutes.
4. Add coconut milk, diced tomatoes, and taco seasoning.  Simmer over medium low heat until sauce reduces a bit, roughly 10 minutes.
5. Stir in coconut "rice" until well incorporated.  Then transfer to a baking dish, top with sliced tomatoes, and bake for 20 minutes.
6. Garnish with cilantro and ENJOY!!!