"Cheesy" Chicken Casserole ToppeD with Bacon

Changed the original recipe (link below) up a little bit and added cauliflower to sneak some more veggies into it. I did not use peas this time, but have in the past and it was good both ways. Also, a friend once shared with me that the trick to shred chicken is throwing the cooled, cooked chicken in a stand mixer... and it was life changing. Before that, I was shredding chicken with two forks and killing my forearms. Anyways, don't forget to top this with bacon, everything is better topped with bacon. 

“Cheesy” Chicken Casserole Topped with Bacon
Ingredients:

• 1.5-2lbs shredded cooked chicken 
• 1lb cubed butternut squash 
• 1lb cauliflower
• 1/2 cup coconut cream (skimmed off of the top of a can of coconut milk)
• 1/4 cup coconut oil 
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder
• 6 slices cooked bacon

Instructions:

1. Preheat over to 425 degrees and bake chicken for about 10-15 minutes. Take out of the oven and let cool for about 30 minutes.
2. Cook 6 slices of bacon and set aside.
3. Soften cubed and peeled butternut squash in a large pot of boiling water for approximately 20 minutes (or until soft). Remove butternut squash from pot using a strainer and place in food processor.
4. Steam cauliflower for approximately 10-12 minutes (or until soft). Remove cauliflower and place in food processor with the butternut squash and pulse until the squash and cauliflower are mashed together.
5. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and cauliflower and stir to combine.
6. Add coconut creme and oil, stirring to combine.
7. Once the chicken is cooled, throw in stand food mixer on a low speed until you have pulled chicken.
8. Stir in coconut oil, coconut creme, shredded chicken and green peas.
9. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.
10. Put everything in a saucepan and cook over medium heat until the peas are warmed through and everything is melty and creamy. 
11. Top with bacon!

Original recipe found here