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 (diced onion, bell peppers, and celery)
- 3 cups chopped rotisserie chicken
- 2 (12-oz) pkg frozen riced cauliflower
- 2 cups Tuscany chicken broth (or use any seasoned 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.
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