1.5cCheddar Cheeseshredded, can substitute Monterey Jack cheese
8slicesBaconcooked and crumbled
Instructions:
Preheat oven to 375.
Spray a large casserole dish with nonstick spray and set aside. Mix 2 tsp salt, 1 tsp pepper, Italian seasoning, dried dill, and dried chives together. Set aside.
Line 2 baking sheets with parchment paper. Spread chicken onto parchment paper of one of the pans and sprinkle with salt herb mix. Save the rest of the salt herb mix for later.
On the second pan spread broccoli and cauliflower into a single layer. Drizzle with olive oil and sprinkle with salt herb mix and toss to combine. Set aside remaining salt herb mix for later.
Place both pans into oven and roast for 18-20 minutes or until chicken and veggies are just starting to brown.
Place roasted veggies into a prepared casserole dish and place chicken on top of veggies.
In a medium saucepan melt butter over medium heat. Stir in remaining salt herb mix, whipping cream, and cream cheese until melted and well combined. Stir in 1 cup shredded cheese and crumbled bacon.
Pour cream cheese mixture over chicken and veggies. Top with remaining cheese. Place into oven and cook for 20-25 minutes.
Remove once cheese has started to brown and sauce is bubbly. Let cool for 10 minutes before serving.