Creamy Chicken And Cauliflower Recipes

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

CREAMY CHICKEN AND CAULIFLOWER

Steps:

• Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.
• Reduce heat to medium-low; cover and simmer for 3 to 4 minutes, or until cauliflower is fork tender, and not mushy.
• Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.
• In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.
• Add diced bacon to the hot skillet and cook for about 4 minutes, or until crispy, stirring frequently.
• Remove bacon pieces from the skillet and set aside on a plate. DO NOT drain the bacon grease.
• Set skillet back over medium-high heat; add butter and let it melt.
• Season chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika.
• Add chicken thighs to the skillet and cook for 5 minutes, or until golden brown on the bottom.
• Flip over and cook for 6 to 8 more minutes, or until cooked through. Remove chicken and transfer to a plate; set aside.NOTE: Use an instant read meat thermometer to check for doneness; boneless chicken thighs are cooked through when internal temperature registers at 165˚F.
• Return skillet to the burner and add in baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.
• Add garlic to the pan and cook for 20 seconds, or until fragrant.
• Add chicken broth and stir the browned bits from the bottom of the pan.
• Stir in cream and bring to a boil; cook for 1 minute.
• Whisk in parmesan cheese.
• Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two, or until heated through. Taste for salt and adjust accordingly.
• Remove from heat.
• Garnish with prepared bacon and parsley.
• Serve.

CREAMY CHICKEN-CAULIFLOWER PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower; cook and stir 5 min. Remove from skillet; cover to keep warm. Add chicken, in batches, to skillet; cook 3 min. or until evenly browned, stirring frequently. Return all chicken and cauliflower to skillet; cover. Cook on medium-low heat 2 min. or until heated through, stirring occasionally.
• Drain pasta, reserving 1-1/2 cups cooking water. Return pasta to pan; stir in reserved water and Singles. Cook on medium heat 2 min. or until Singles are completely melted and sauce is well blended. Add to chicken mixture in skillet with mozzarella; cook 2 min. or until mozzarella is melted, stirring frequently. Sprinkle with parsley and Parmesan.