Chicken Cauliflower Green Bean Casserole Recipes

CHICKEN BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Bring a large pot of water to a boil & add cauliflower. Cook 3 minutes. Add broccoli to the pot and cook 2 minutes more. Drain well and set aside.
• Chop bacon and cook in a pan until crisp. Remove bacon reserving 1 tablespoon of bacon fat.
• Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill. Cook until melted and creamy.
• Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup cheese.
• Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake 20 minutes or until bubbly.

CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

CHICKEN GREEN BEAN CASSEROLE

Steps:

• Stir and cook together the first seven ingredients for about 2 minutes or until thickened.
• Stir in 1/3 cup parmesan cheese until melted.
• Add beans and chicken, tossing to coat.
• Put into a greased baking dish and sprinkle with remaining cheese.
• Bake uncovered at 375 degF for 15- 18 minutes.

GREEN BEAN AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.