To Make the Cauliflower Cheese Sauce: 1. Add cauliflower to a steamer and steam with a lid for 15 minutes or until the cauliflower is very soft. Drain well. 2. Add steamed cauliflower and remaining sauce ingredients to a blender. ( almond milk, 1 cup shredded swiss cheese, 1/4 cup grated parmesan, butter, dijon mustard, lemon juice, garlic powder, and the salt ) Process until smooth and thickened.

To Make the Casserole: 1. Preheat oven to 350º F.

2.In a 9×9 casserole pan, layer half the chicken. Top with half of the cauliflower cheese sauce, followed by half of the Canadian Bacon, spread out to evenly cover the dish. Repeat with another layer of chicken, cheese sauce, and Canadian Bacon.

3. Top the casserole with 1/2 cup of Swiss cheese, 1/4 cup of parmesan cheese, and brown rice cracker crumbs.

4. Cover the casserole with foil and bake for 20 minutes covered. Remove the foil, and baking for an additional 15 minutes or until the topping golden and the cheese sauce is bubbly.

5. Serve immediately, or store in an airtight container refrigerated for up to 3 days.