Chicken cauliflower casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to get your daily dose of vegetables, and it is also a healthier alternative to traditional chicken casseroles. With its creamy sauce, tender chicken, and crispy cauliflower topping, this casserole is sure to be a hit with everyone at the table.
Here are our top 9 tried and tested recipes!
CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE
Delicious and filling! Cheesy mixture can also be made into a soup.
Provided by heatherbreeze
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
- Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
- Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
- Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g
BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
LOW-CARB CAULIFLOWER CHICKEN CASSEROLE
This recipe scales down some of the fat and calories in the traditional crack chicken recipe with the use of cauliflower rice. In addition, if you use 2% Fairlife® milk in lieu or regular milk, it keeps the carbs down.
Provided by carmicjam
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
- While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
- Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
- Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 8.1 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 9.7 g, Sodium 742.1 mg, Sugar 2.1 g
CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE
A tasty meal that scratches the Italian food itch but is low in fat and calories.
Provided by SusanBB
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
- Bake, uncovered, in the preheated oven until softened, about 30 minutes.
- Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.
- Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.9 g, Cholesterol 81 mg, Fat 16.6 g, Fiber 5.1 g, Protein 23.6 g, SaturatedFat 5.3 g, Sodium 1159 mg, Sugar 5.6 g
CHICKEN CAULIFLOWER CASSEROLE
Found in "The Complete Step-by-Step Diabetic Cookbook". I haven't tried this one yet - but it looks pretty good. When I make it I'll likely leave out the pimento and add diced garlic.
Provided by MechanicalJen
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
- Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
- Add cheese; stir until cheese melts. Remove from heat.
- Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.
3 C CROCK-POT CASSEROLE (CHICKEN, CHEESE & CAULIFLOWER)
Make and share this 3 C Crock-Pot Casserole (Chicken, Cheese & Cauliflower) recipe from Food.com.
Provided by Ang11002
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
- Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.
CAULIFLOWER AND CHICKEN CASSEROLE
Although the idea for this recipe came from the 2009 Fix-It and Forget-It: Our Best Slow-Cooker Recipes, it's not terribly recognizable here! That doesn't, however, make it any the less tasty! The listed cooking time is for the slow cooker on HIGH!
Provided by Sydney Mike
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a slow cooker combine all ingredients EXCEPT the peas, then stir to mix well.
- Cover & cook on HIGH for 2 to 3 hours OR on LOW for 4 to 6 hours.
- Stir in the green peas & let stand 10 minutes, uncovered.
CAULIFLOWER & BUFFALO CHICKEN CASSEROLE
Calories: 282.1 Total Fat: 20.3 g Total Carbohydrate: 6.2 g Dietary Fiber: 2.6 g Protein: 21.4 g
Provided by Kevin Ryan
Categories Casseroles
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
- 2. Add the cauliflower florets and stir to coat.
- 3. Scoop the cauliflower into a cooking sprayed coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
- 4. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
- 5. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
- 6. Top the cooked cauliflower with the raw marinated chicken.
- 7. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
- 8. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.
- 9. Drizzle with ranch dressing.
Tips:
- To save time, use a pre-cooked rotisserie chicken, or leftover chicken from a previous meal.
- If you don't have cauliflower rice, you can easily make your own by grating cauliflower florets in a food processor or blender.
- Feel free to add other vegetables to the casserole, such as broccoli, carrots, or zucchini.
- To make the casserole more cheesy, add an extra cup of shredded cheddar cheese.
- Serve the casserole with a side of your favorite salad or roasted vegetables.
Conclusion:
Chicken cauliflower casserole is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make, and it is a great way to use up leftover chicken. The casserole is also a good source of protein, vegetables, and calcium. So, next time you're looking for a quick and easy meal, give chicken cauliflower casserole a try.
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