CREAMY MUSHROOM CHICKEN

Raise the bar on boring baked chicken breast with some creamy, cheesy goodness! Cauliflower rice and mushrooms are the perfect combo to enhance your veggie intake for the day too. This one-pan meal is quick, easy, and delish! ENJOY!

Yields 2 servings

Ingredients:

• 2 pieces boneless, skinless chicken breast (if thick, slice them in half or pound out to make thinner pieces)
• 4 oz. cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1/4 cup diced onion
• 1 package frozen riced cauliflower
• 8 oz. baby bella mushrooms, sliced
• 1 cup shredded monterrey jack cheese (divided use)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & pepper
• Fresh or dried parsley

Directions:

1. Preheat oven to 375 degrees.
2. Spray a 13×9 baking dish with non-stick spray.
3. Season both sides of chicken breast with salt and pepper and add to baking dish in a single layer.
4. In a large bowl, mix cream cheese, sour cream, mayonnaise, onion, and spices until well combined.
5. Add frozen riced cauliflower, mushrooms, and 1/2 cup shredded cheese to the bowl and mix well.
6. Spread rice mixture evenly over chicken.
7. Bake @ 375 for 25 minutes.
8. Sprinkle cheese over the top and bake until cheese is melted (about 5 minutes).
9. Garnish with fresh or dried parsley, if desired.

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