Nutrition:

Servings: 6 Calories: 354kcal | Carbohydrates: 5g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 285mg | Potassium: 504mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 44mg | Calcium: 199mg | Iron: 2mg

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Ingredients:

• 4 cups cooked chicken shredded

• 4 pieces bacon

• 2 cups cauliflower

• 2 cups broccoli

• 1 cup sharp cheddar

Sauce

• 2 cloves garlic minced

• ¼ cup heavy cream

• ¼ cup chicken broth

• 4 oz cream cheese

• ¼ teaspoon dried dill

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Directions:​

1. Preheat oven to 400°F.

2. Bring a large pot of water to a boil & add cauliflower. Cook 3 minutes. Add broccoli to the pot and cook 2 minutes more. Drain well and set aside.

3. Chop bacon and cook in a pan until crisp. Remove bacon reserving 1 tablespoon of bacon fat.

4. Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill. Cook until melted and creamy.

5. Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup cheese.