Onion Chicken With Cheesy Cauliflower Recipes

ONION CHICKEN WITH CHEESY CAULIFLOWER

Steps:

• Preheat oven to 350F, and line a square baking dish with foil (I use release foil, but if you don't have it just grease your foil with butter).
• Cut the califlower into florets and place in the prepared pan.
• In a medium sauce pan, over medium-high heat, bring the heavy cream to a boil.
• Remove from the heat and stir in the cheeses, salt, pepper, curry powder, and paprika.
• Pour over the califlower and stir to coat.
• Place the crushed onions on a plate and beat the egg in a small bowl.
• Dip the chicken into the egg, and then press both sides into the onion.
• Place on top of the chicken, cover with foil, and bake for 20 minutes.
• Remove the foil and bake for another 10 minutes.

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.