Cheesy Chicken Jalapeno Cauliflower Casserole

This veggie-packed, low carb, high protein, Cheesy Chicken Jalapeno Cauliflower Casserole is quick and delicious!

3.5 cups frozen riced cauliflower (I used Green Giant, but Trader Joes makes a good one too)
3/4 cup reduced-fat cream cheese, room temperature
3/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. raw boneless skinless chicken breasts, cubed into bite-sized pieces
One 4-oz. can diced jalapeños, drained
Optional topping: jalapeño slices

Preheat oven to 375 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
Cook frozen cauliflower rice according to package instructions (I recommend microwave prep). Let cool.
In a large bowl, combine cream cheese, 1/4 cup mozzarella, 2 Tbsp. Parmesan, and seasonings. Stir until mixed well. Add riced cauliflower, chicken, and jalapenos and mix again.
Transfer mixture to the baking pan and smooth evenly in the pan.
Top with remaining 1/2 cup mozzarella and 2 tbsp. Parmesan (and jalapeno slices if using). Cover with foil, and bake for 20 minutes.
Remove foil. Bake until chicken is cooked through and cauliflower is tender, 20 – 25 more minutes.
Let cool for 10 minutes before serving.