Ingredients for Chicken Cauliflower Casserole
- 1 large head cauliflower, cut into florets
- 1 medium onion, chopped
- 1/2 cup water
- 1 cup milk
- 2 tablespoons cornstarch
- Chicken Bouillon Granule
- 1/2 teaspoon salt
- American Cheese
- 2 cups cooked and shredded chicken
- Pimentos
- Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Cauliflower Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Cauliflower Casserole
- Chop 1 medium onion and 1 large head of cauliflower into florets.
- Combine cauliflower florets, chopped onion, and 1/2 cup of water in a medium saucepan.
- Cover and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 5-7 minutes, or until cauliflower is tender-crisp.
- Drain the cauliflower mixture thoroughly and set aside.
- In the same saucepan, whisk together 1 cup of milk, 2 tablespoons of cornstarch, 1 teaspoon of chicken bouillon granules, and 1/2 teaspoon of salt.
- Bring the mixture to a boil over medium heat, whisking constantly until thickened and bubbly (about 1-2 minutes).
- Reduce heat to low and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Remove from heat and stir in the cooked cauliflower mixture, 2 cups of cooked and shredded chicken, and 1/4 cup of diced pimentos (optional). Add 2 cloves minced garlic for extra flavor.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until heated through and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
4g
Carbs
2g
