Chicken Cauliflower Casserole

Submitted by MechanicalJen

"Found in "The Complete Step-by-Step Diabetic Cookbook". I haven't tried this one yet - but it looks pretty good. When I make it I'll likely leave out the pimento and add diced garlic."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 283.49 g cauliflower (1 package frozen florets)
• 118.29 ml onion, coarsely chopped
• 118.29 ml water
• 236.59 ml milk
• 14.79 ml cornstarch
• 4.92 ml chicken bouillon granule
• 2.46 ml salt
• 59.14 ml American cheese, shredded
• 236.59 ml chicken, cooked and chopped
• 113.39 g pimentos (1 jar drained and diced)
• cooking spray

directions

1. Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
2. Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
3. Add cheese; stir until cheese melts. Remove from heat.
4. Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

Reviews

[gypsygal]

"Fantastic and a Keeper"! I poached 2 breasts with the onion, several sprigs of parsley, 2 large sliced carrots and a sprinkling of celery salt and black pepper. Cut up the chicken when it was done and added it along with the onion to my casserole dish. Chucked the parsley and let the carrots finish cooking in the broth from the chicken. Steamed a 1/2 head of cauliflower, (only had fresh), tossed it with the chicken and pimento. I followed the instructions the sauce using 1/2 cup of white cheddar. The suce was the perfect consistancy. Just poured it over the casserole and baked 20 mins. The carrots were warmed up with a little butter and served on the side with a tossed salad. <br/>Great tasting, low calorie and carb meal. Thank you.

 

[ChrissyVas]

This was terrific! I made this exactly as stated except I used plain soy milk and soy cheese since hubby can't have it. It tasted great. I did add a bit of cracked pepper to mine as that is my preferance to most everything. :-) But it was very tastey. Hubby approved and that says ALOT! (he's just a bit picky, this deserves lots more stars!)

 

[Loves2Cook!]

Absolutely delish! My teenage son had two big helpings--actually ate almost half the pan in one sitting! I used a 12 oz package of frozen cauliflower and a 9 oz package of grilled, fully cooked, carved chicken breasts, so I doubled the cheese sauce. I did not add the salt, as I thought the chicken bullion was probably salty enough. My son added some leftover peas to his helpings, which actually tasted pretty good, and my husband put his casserole over some leftover cheese ravioli. I liked that the casserole didn't use a can of condensed cream of something soup in the sauce. This will definitely go in our meal rotation!

 

[*Parsley*]

I took into consideration that this is a diabetic-friendly recipe. I used 1 1/2 cups of milk instead of 1 cup milk and 1/2 cup water. I added extra cheese, too. I used everything else as written. Even with the extra cheese, it seemed very soupy when I put it in the casserole dish. I baked it about 20 minutes longer to thicken it up a bit. Still, I think it needs a lot more flavor from some additional spices and/or herbs. Thanx for sharing. It's a casserole worth playing around with in the future.