Cauliflower is a stealth vegetable. It’s inexpensive and good for you, and you can turn it into rice or pizza crusts. It even does a pretty good impression of a steak. You can add cauliflower to virtually any casserole, and it will blend right in with the meat and cheese. This chicken casserole is loaded with cauliflower, but with all the bacon and cheese in there you’ll barely notice.
This recipe has a few steps, so it’s great to make a really big one all at once over the weekend and freeze the leftovers for later. Start by roasting boneless, skinless chicken breasts in the oven with a bit of salt, pepper, and olive oil until they’re cooked through.
This dish can take a lot of cauliflower, so cut two heads into bite-sized florets and boil them until they’re tender, which should take about five minutes. It’ll make your kitchen smell like cauliflower, but you’ll be melting a ton of cheese and bacon in a minute, so that’ll cover up any boiled cauliflower aroma.
Toss the sliced chicken and cauliflower florets with shredded Monterey Jack and cheddar cheese. Mix in crumbled bacon, chopped green onion, salt, pepper, and garlic powder. Arrange the whole mixture in a baking pan and cover it with more shredded Monterey Jack, because a casserole really needs to be topped with melty cheese (it’s kind of the whole point).
Then just bake the whole thing for about 25 minutes to let the flavors blend and get everything good and cheesy. You’ll have a savory pile of tasty chicken and cauliflower, with some delicious bacon and cheese to go with it.
Get the recipe: Loaded Cauliflower Chicken Casserole from Rachel Schultz
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