1 (12oz) pkg riced cauliflower (about 3c)
6 ounces cream cheese, softened
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 Tbsp dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt
¼ teaspoon chili powder
3 cups shredded cooked chicken breast
1½ cups shredded sharp Cheddar cheese, divided
Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
Place cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
Beat cream cheese, garlic powder, onion powder, oregano, mustard, pepper, salt, and chili powder with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven & let stand for 10 minutes before serving.