Cook chicken. In a large skillet, heat olive oil and add in riced cauliflower and bell pepper. Cook until peppers begin to soften. If using frozen rice, you can cook in microwave and add to skillet after. Season with a little salt.
Add in ROTEL, seasonings and chicken broth and let cook down about 10 minutes, stirring often.
Add in shredded chicken and sour cream and mix together well.
Put mixture into a deep baking dish and top with cheese! Bake at 350 for 15-20 minutes or until cheese is bubbly. Alternately you can keep everything in the skillet and cover with lid to melt the cheese.
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