Rotisserie Chickencauliflourbrocolli Bake Recipes

CHICKEN BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Bring a large pot of water to a boil & add cauliflower. Cook 3 minutes. Add broccoli to the pot and cook 2 minutes more. Drain well and set aside.
• Chop bacon and cook in a pan until crisp. Remove bacon reserving 1 tablespoon of bacon fat.
• Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill. Cook until melted and creamy.
• Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup cheese.
• Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake 20 minutes or until bubbly.

ROTISSERIE CHICKEN/CAULIFLOUR/BROCOLLI BAKE

Steps:

• 1. Pre-heat oven for 375 degrees. Steam the veggies for about 2 or 3 minutes, then place in the bottom of large casserole dish that's been sprayed with oil.
• 2. Layer the bite-size chicken over the veggies. Salt and pepper to taste.
• 3. In a large bowl, mix all of the sauce ingredients, including the cheese and pour evenly over the chicken. Mash down on the top to make sure the liquid is dispersed.
• 4. Sprinkle the top with panko bread crumbs and drizzle with a little olive oil. Bake for approximately 30 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.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

CHICKEN CAULIFLOWER CASSEROLE - QUICK AND EASY RECIPE

Steps:

• Heat the oven to 375, grease a 9 x 9 oven-safe dish(I use an avocado oil spray), and set aside.
• Start by preparing your cauliflower and broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the florets. Let them cook for 2-3 minutes. When they are done they should be fork-tender. Drain the water, return the cauliflower and broccoli to the saucepan, and set aside.
• In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the grated cheese, then the shredded chicken. Finally, stir in the steamed cauliflower and broccoli and mix it all together.
• Transfer the chicken and cauliflower mixture into the prepared baking dish and cover with the last 1/4 cup of grated cheese.
• Place in the oven and bake for 20 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browned in spots.
• Serve warm. Leftovers keep covered in the fridge for up to three days.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.