First, preheat the oven to 375F. Line a baking sheet with parchment paper, unwrap the Cordon Bleu chicken breasts, and place them at least 2 inches apart from each other.

When oven is ready, place chicken in oven and bake for 36-39 minutes.

While chicken cooks, prepare the cauliflower casserole.

Cook bacon to desired crispiness, then drain on a paper towel and crumble into small pieces.

Cook the steam-in-bag cauliflower a little bit longer than stated on the package to make sure it's very soft.

Once cooked, add the cauliflower to a medium bowl and mash with a potato masher. Add in the sour cream, about 1 ½ cups of the cheese, half of the green onions, half the bacon, and the garlic powder, salt, pepper.

Spray an 8x8 baking pan with nonstick spray, and pour in the cauliflower mixture. Top with the remaining cheese and bacon, and put it in the oven with the chicken for at least 15 minutes, until the cheese on top is melty and bubbly.

When chicken is cooked through, remove both the cordon bleu and the cauliflower casserole from the oven. Let the chicken rest for 2-3 minutes before cutting into it. Sprinkle the reserved green onions on top of the cauliflower casserole and serve!