4 cups cauliflower rice (precooked, slightly firm)
12.5 oz shredded chicken
1 cup cream of mushroom soup
2 tablespoons butter
Preheat oven to 350°.
In a medium mixing bowl mix the cauliflower, chicken, soup together.
Melt butter and mix it into casserole.
Grease the inside of the casserole dish.
Pour mixture into casserole dish.
Bake in oven for 30 minutes.
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