Cauliflower and Chicken Casserole
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Source: https://recipheon.com/en/recipes/main-dishes/cauliflower-and-chicken-casserole
About this recipe
Cauliflower and chicken casserole is a creamy oven meal of partially cooked cauliflower, chicken, cream, onion, and cheese. Briefly boil or steam the cauliflower first so it becomes tender in the oven without falling apart. Chicken cooked with onion gives the casserole a savory flavor and makes it more filling, while cream coats the florets in a simple sauce. Let the bake rest for a few minutes before portioning.
Ingredients
Servings: 4
1 small head of cauliflower
250 g chicken breast
150 ml cream
80 g grated mild semi-hard cheese
1 onion
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Divide the cauliflower into small florets and cook in boiling water for 4 minutes, then drain thoroughly.
Cut the chicken into cubes about 1.5 cm in size and finely chop the onion. Heat the oil in a skillet over medium-high heat and cook the chicken with the onion for 6–7 minutes. Pour in the cream, reduce the heat, and simmer for 2 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Combine the cauliflower with the chicken, onion, and all of the cream sauce, then transfer to a baking dish.
Sprinkle with the cheese and bake for 15–20 minutes, until the cauliflower is tender, the cheese is lightly browned, and the chicken is fully cooked.
Let rest for 5 minutes and serve.
Estimated nutrition
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