Instructions

• 1 Preheat oven to 400 degrees.
• 2 Heat a skillet over medium-high heat and cook the bacon, rendering out the fat, until crispy. Set aside, reserving the rendered fat.
• 3 Cook the chicken in the bacon fat until browned on all sides.
• 4 In a medium pot over the caulifower with water and bring to a boil. Simmer for a few minutes until tender and then drain.
• 5 Toss the chicken, bacon, and cauliflower together and place in a casserole baking dish.
• 6 Heat the butter in a pan over low-medium heat. Add the garlic and cook for 1 minute. Add the cream cheese and melt, then add the stock and nutmeg. Bring to a simmer, stirring until you have a smooth sauce. Add half the shredded cheese and stir until smooth and thick.
• 7 Pour the sauce over the mixture in the baking dish and top with remaining shredded cheese. Bake for 20 - 25 minues until cooked through and bubbling golden brown.
• 8 You can swap our Broccoli in place of Cauliflower on this recipe.