LOADED CAULIFLOWER & CHICKEN CASSEROLE
It is rare that I would guess a recipe with the word “loaded” in the title is something healthful and packed with veggies. But this is that rare case!
There’s bacon. There’s chicken. There’s lots of cheeses. And there’s a lots of freshly boiled cauliflower to keep things in perspective.
This is a casserole I can stand behind.
Loaded Cauliflower & Chicken Casserole
Serves five to six
3 boneless, skinless chicken breasts
1 tablespoon olive oil
3/4 teaspoon salt, divided
1 teaspoon pepper, divided
2 heads cauliflower, cut into florets
2 cups shredded monterey jack cheese, divided
1 cup shredded cheddar cheese
3/4 cup bacon pieces (about 2.8 ounces)
6 green onions, sliced
1 teaspoon garlic powder
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Slice chicken.
Reduce oven to 350 degrees.
Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.
In a 9×13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, garlic powder, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.
Bake for 25 minutes.
There’s bacon. There’s chicken. There’s lots of cheeses. And there’s a lots of freshly boiled cauliflower to keep things in perspective.
This is a casserole I can stand behind.
Loaded Cauliflower & Chicken CasseroleServes five to six
3 boneless, skinless chicken breasts
1 tablespoon olive oil
3/4 teaspoon salt, divided
1 teaspoon pepper, divided
2 heads cauliflower, cut into florets
2 cups shredded monterey jack cheese, divided
1 cup shredded cheddar cheese
3/4 cup bacon pieces (about 2.8 ounces)
6 green onions, sliced
1 teaspoon garlic powder
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Slice chicken.
Reduce oven to 350 degrees.
Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.
In a 9×13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, garlic powder, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.
Bake for 25 minutes.
LOADED CAULIFLOWER & CHICKEN CASSEROLE
INGREDIENTS
- 3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ¾ teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 heads cauliflower, cut into florets
- 2 cups shredded monterey jack cheese, divided
- 1 cup shredded cheddar cheese
- ¾ cup bacon pieces (about 2.8 ounces)
- 6 green onions, sliced
- 1 teaspoon garlic powder
INSTRUCTIONS
- Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 45 minutes. Slice chicken.
- Reduce oven to 350 degrees.
- Bring a large pot of water to boil. Add cauliflower and cook for 6 minutes. Strain cauliflower.
- In a 9x13 baking dish, stir together cauliflower, chicken, 1 cup monterey jack cheese, cheddar cheese, bacon pieces, green onions, garlic powder, ½ teaspoon salt, and ¾ teaspoon pepper. Top with remaining 1 cup of monterey jack cheese.
- Bake for 25 minutes.
