1
Preheat oven to 350°F.
2
Steam chicken for 15-20 min or cook in sauce pan with butter (1/2 Tbs). Cut half (2.5oz) of the chicken into bite size (diced) and shred the other half (2.5oz)
2
Cut cauliflower into florets and steam for 8-12 minutes until tender. Don't over steam. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, cooked white rice, milk, pepper and garlic powder. Stir in carefully, diced chicken, 1/2 of the shredded cheese, corn, small bite size (3oz) pepper jack cheese, 1/4 cup green onion, and diced bell pepper.
3
Spoon mixture into a small baking dish lightly coated with cooking spray. Bake for 27-32 minutes or until thoroughly heated. Sprinkle with remaining shredded chicken and shredded cheese. Bake another 5 minutes until cheese is melted. Remove from oven, and sprinkle with remaining green onion 1/4 cup or less.