Loaded Cauliflower & Chicken Casserole

•  3 boneless, skinless chicken breasts (or 1 lb rotisserie chicken meat)
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 heads cauliflower, cut into florets (or 16oz of frozen cauliflower florets)
• 2 cups shredded monterey jack cheese, divided
• 1 cup shredded cheddar cheese
• 3/4 cup bacon pieces (about 2.8 ounces)
• 6 green onions, sliced
• 1/4 cup mayonaisse
• 1 teaspoon garlic powder

Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Slice chicken.  (If you use pre-shredded rotisserie chicken meat, you can omit this step.)

Reduce oven to 350 degrees.

Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.

In a 9×13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, mayonaisse, garlic powder, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.

Bake for 25 minutes.