Best 9 Chicken Cauliflower Casserole Recipes

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

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.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

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.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

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

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.

CHICKEN CAULIFLOWER CASSEROLE

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.

CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE

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.

3 C CROCK-POT CASSEROLE (CHICKEN, CHEESE & CAULIFLOWER)

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

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

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.