* Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
It did not do that on people’s plates and I simply drained the dish before I put away casserole for leftovers.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. One last note…cauliflower holds a lot of water, so after I dished out dinner, a lot of water started to accumulate at the bottom of the casserole dish. During the course of stirring the cauliflower into the cheese mixture, the cauliflower still held its form–it did not “mash” down, so my casserole didn’t look like the picture. I cooked the cauliflower to be “fork tender” but not mushy. This still made enough to fill a 2-quart casserole dish and could easily feed 4-5 people.
I used the amount of cheese and bacon called for in the recipe but I increased the garlic to about 2 teaspoons of minced garlic. I used one med-to-large head of cauliflower, three chicken breast halves, and only three green onions. I know it aggravates people when posters compliment a recipe and then say how they changed it, but since I was just making this for my husband and me, I couldn’t imagine using 2 heads of cauliflower. They equaled more than a cup, but a nice cheese topping never hurts.So, although I made some changes, they really weren’t much different in ingredients, just in amounts. For the topping cheese, I mixed some cheddar and the pepper jack i had grated for the filling, and sprinkled them over the top. As I mixed everything I thought it looked like it might turn out a bit dry as some had commented, so I added some canned cream of mushroom soup to the mixture. The oven time took care of making them perfectly soft without being mushy.I put all the ingredients in a large bowl to mix instead of trying to mix it in my casserole dish(which I had sprayed with PAM). I cooked the cauliflower in steam bags in the microwave just until they were crispy soft. I also lightly sauteed the green onions in the chicken/bacon skillet then added them to the mixture. I also planned to use about half the bacon, but as I mixed it I saw that adding all the bacon would be perfect. After slicing and adding 3 to the ingredients, I realized another one would be fine so added all 4. Since I vacuum seal my boneless chicken breasts in packs of two, I had 4 breasts. I only partially cooked them, leaving them with a little pink in the center, knowing that the time in the oven would finish cooking them and they wouldn’t be shoe leather afterwards. I had dry brined my chicken breasts and then I cooked them in the same skillet as I had cooked the bacon. First, I took out a 12 oz pack of bacon, cut it up and cooked it until crispy. But, after reading comments, and from personal preference, I made some changes the first time today. Generally, when I make a recipe for the first time, I follow the recipe to a ‘T and make any desired changes the next time I make it. Top with remaining 1 cup of monterey jack cheese. 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. Slice chicken.īring a large pot of water to boil.
Drizzle chicken with olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken in a 9×13, foil-lined baking dish. Loaded Cauliflower & Chicken Casserole Serves five to sixĢ cups shredded monterey jack cheese, divided It is a good weeknight dinner and has even become one of the most popular posts on the blog. And there are a lot of freshly boiled cauliflower to keep things in perspective. This is a casserole I can stand behind. But this is that rare case! There is bacon. It is rare that I would guess a recipe with the word “loaded” in the title is something healthful and packed with vegetables.
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