Cauli Cheese Chicken Bake Recipes

CAULI CHEESE & CHICKEN BAKE

Steps:

• If using bacon, get 2 rashers (for one portion or multiply this for more portions), fry these enduring they are cooked but not too crispy. These are what I use to line an oven proof dish so once cooked place these flat at bottom of dish. Dice chicken into small pieces, sprinkle with some chicken seasoning and fry these on a medium heat until they are white all the way through.
• Boil broccoli on the hob until it's cooked but not too soft. If using cauliflower, cook this at the same time and leave it to the side. Then chop this up into small pieces. Sprinkle a very light layer of grated cheese over the bacon in the dish. Now add the diced broccoli and chicken on top of the bacon, leaving a little bit of chicken left.
• In a pan with some fry light or oil, cook a bit of finely chopped onion, in with the spinach and a bit of garlic for flavour. When this is all cooked, add it all in on top of the bake. Then add the remaining chicken pieces on top of the bake.
• Now make up your cheese sauce mix, I use a quick version; Colman's cheese sauce powder and the instructions are on the packet which is made up in no time. If you used cauliflower this will already be cooked, chop it up into really small pieces and mix it in with the cheese sauce. If using cauliflower rice, it will be ready to mix in with the sauce after cooking it. Once this is all mixed in, pour it on top of the bake in the oven proof dish. Finish by adding a generous sprinkle of grated cheese (I used low fat cheddar) and then bake it in the oven on a medium heat for 15/20 mins until the top is nice and brown/crispy.

CAULI-CHEESE PASTA BAKE

Steps:

• Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot broiler.
• Add the crème fraîche, mustard, salt and pepper and all but a good handful of the cheese to the pasta pan.
• Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
• Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Broil for about 5 minutes until browned and bubbling.

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.