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Chicken Cauliflower Casserole

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Ingredients

Adjust Servings:
10 ounces cauliflower (1 package frozen florets)
1/2 cup onion, coarsely chopped
1/2 cup water
1 cup milk
1 tablespoon cornstarch
1 teaspoon chicken bouillon granule
1/2 teaspoon salt
1/4 cup american cheese, shredded
1 cup chicken, cooked and chopped
4 ounces pimentos (1 jar drained and diced)
cooking spray

Nutritional information

53.5
Calories
15 g
Calories From Fat
1.7 g
Total Fat
1 g
Saturated Fat
5.7 mg
Cholesterol
311.4 mg
Sodium
7.7 g
Carbs
1.5 g
Dietary Fiber
2 g
Sugars
2.6 g
Protein
141g
Serving Size

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Chicken Cauliflower Casserole

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    Cuisine:

    Absolutely delish! My teenage son had two big helpings--actually ate almost half the pan in one sitting! used a 12 oz package of frozen cauliflower and a 9 oz package of grilled, fully cooked, carved chicken breasts, so I doubled the cheese sauce. I did not add the salt, as I thought the chicken bullion was probably salty enough. My son added some leftover peas to his helpings, which actually tasted pretty good, and my husband put his casserole over some leftover cheese ravioli. I liked that the casserole didn't use a can of condensed cream of something soup in the sauce. This will definitely go in our meal rotation!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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 , Absolutely delish! My teenage son had two big helpings–actually ate almost half the pan in one sitting! used a 12 oz package of frozen cauliflower and a 9 oz package of grilled, fully cooked, carved chicken breasts, so I doubled the cheese sauce I did not add the salt, as I thought the chicken bullion was probably salty enough My son added some leftover peas to his helpings, which actually tasted pretty good, and my husband put his casserole over some leftover cheese ravioli I liked that the casserole didn’t use a can of condensed cream of something soup in the sauce This will definitely go in our meal rotation!, Fantastic and a Keeper ! I poached 2 breasts with the onion, several sprigs of parsley, 2 large sliced carrots and a sprinkling of celery salt and black pepper Cut up the chicken when it was done and added it along with the onion to my casserole dish Chucked the parsley and let the carrots finish cooking in the broth from the chicken Steamed a 1/2 head of cauliflower, (only had fresh), tossed it with the chicken and pimento I followed the instructions the sauce using 1/2 cup of white cheddar The suce was the perfect consistancy Just poured it over the casserole and baked 20 mins The carrots were warmed up with a little butter and served on the side with a tossed salad Great tasting, low calorie and carb meal Thank you


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Add Cheese; Stir Until Cheese Melts. Remove from Heat.

    4
    Done

    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.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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