Cauliflower Rice Chicken Bog
Ingredients
- 8 slices bacon
- 1 (12-oz) pkg andouille smoked sausage, sliced
- ¼ cup butter
- 1 Tbsp minced garlic
- 1 cup frozen seasoning blend
- 3 cups chopped rotisserie chicken
- 2 (12-oz) pkg frozen riced cauliflower
- 2 cups chicken broth
- Chopped green onions, optional
Instructions
- Cook bacon in a large skillet or Dutch oven over medium-high heat 6 to 8 minutes or until crisp. Remove from pot, reserving drippings in skillet. Tear bacon into pieces.
- Add sausage to drippings, and sauté over medium-high heat 5 minutes or until well browned. Remove sausage from skillet.
- Add butter, garlic, and seasoning blend to skillet. Sauté 3 to 4 minutes. Stir in chicken. Sprinkle with salt, if desired.
- Meanwhile, cook cauliflower rice according to package directions.
- Add broth to pot; bring to a simmer. Stir in cauliflower rice and sausage. Simmer to desired thickness. Sprinkle with bacon and, if desired, green onions.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
512
|
0
|
512
|
| Fat (g) | 35 | 35 | |
| Sat. Fat (g) | 14 | 14 | |
| Protein (g) | 34 | 34 | |
| Carb (g) | 9 | 9 | |
| Fiber (g) | 4 | 4 | |
| T. Sugs (g) | 3 | 3 | |
| A. Sugs (g) | 0 | 0 |
