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Preheat the oven to 350 degrees.
Place 6 cups of frozen cauliflower rice into a large mixing bowl.
In a saucepan over medium heat, add 4 ounces of softened cream cheese and ⅓ cup of heavy whipping cream. Stir until the cream cheese is mostly melted.
Add in ½ cup of Mozzarella cheese and ½ c. of the cheddar cheese. Stir until the cheese is smooth and melted, and the mixture begins to thicken.
Whisk in the garlic powder, onion powder and bone broth. Mix until smooth.
Remove the saucepan from the heat, and pour the mixture over the cauliflower rice. Mix to combine the ingredients well, and add salt and pepper to taste.
Add in 1 lb. of shredded chicken.
Place the mixture into a baking dish. Top with ½ cup of bacon crumbles and the other ½ cup of cheddar cheese.
Bake the casserole in the oven for 20-25 minutes or until the cauliflower is cooked through and the cheese is melted and bubbly.