Cheesy Chicken and Cauliflower

• 1 pound Raw Chicken Tenders
• 1/2 whole Yellow Onion, Finely Diced
• 1/2 whole Green Pepper, Finely Chopped
• 1 teaspoon Olive Oil
• 4-13 ounces, weight Box Rice A Roni Wild Rice Flavor
• 5 ounces, weight Cream Of Onion Soup (1/2 Can)
• 8 ounces, weight Velveeta, Or Less Depending On How Cheesy You Want It!
• 2 cups Frozen Cauliflower, Thawed
• 1/2 cups Sour Cream

1. Cook chicken tenders at 350 degrees for 20 minutes.
2. Let cool and shred.
3. Place onion and peppers in a small bowl with a little bit of olive oil and microwave for 2 minutes.
4. While chicken is in the oven, cook Rice a Roni according to package directions.
5. When the rice is tender and the liquid has evaporated, add soup, cheese, onion, pepper, cauliflower, and chicken.
6. Cover and cook for 5-10 minutes on low until cauliflower is cooked and cheese has melted.
7. Stir in sour cream.
8. Add salt and pepper to taste.
9. ENJOY!
10. Note: my husband likes his food to be a little spicy so he added in a few dashes of crushed red pepper flakes!
11. It was good!

chicken tenders, yellow onion, green pepper, olive oil, rice flavor, weight cream, weight velveeta, frozen cauliflower, sour cream

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-and-cauliflower/ (may not work)