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Cheesy cauliflower chicken casserole

Posted October 27, 2017 in Recipes

Winter weather is almost here. We love comfort food when it’s cold outside. It’s good to hunker down inside with a creamy, steamy, delicious casserole that just warms you up from the inside out.
A few weeks ago, one of the ladies at our church asked if I would make a chicken casserole for one of our weekly community dinners. All of the recipes that I had previously used called for pasta, which my husband and I just don’t eat much of anymore. Because of Dick’s diabetes, we have been eating more of the low-carb meals (less wheat, potatoes, etc.). I just didn’t find a recipe that struck my fancy that didn’t have pasta, so I decided to just go ahead and make one that had spaghetti noodles in it anyway. Since it was for a crowd that probably didn’t share our ideas of these restrictions, I made it as it was written.
It was a big hit with the crowd, and Dick and I loved the creaminess, the cheesiness, and the slight hint of “bite” from the salsa (if you like more heat, just use a more intense salsa). Then I started to think — how could I adapt this recipe? Then it struck me…cauliflower!
It has become my go to veggie to replace all sorts of things. I made the casserole the very same way, but instead of a half pound of cooked spaghetti noodles, I used a head of steamed cauliflower cut into small pieces. It was perfect and turned a once carb-filled dish into a low-carb meal. You could even use a couple of 12-ounce bags of steamed frozen cauliflower to make it a bit easier for you. I have found a new dish to add to my repertoire of wintertime comfort foods. If you decide to make it yourself, I hope you enjoy it. If cauliflower isn’t your thing, then just use spaghetti noodles in its place.

1 large head cauliflower (steamed and chopped into small pieces)
2 cups diced, cooked chicken
1 (10 oz.) can cream of chicken soup, undiluted
1 cup salsa
1 cup sour cream (I use fat free Greek yogurt)
2 cups Mexican cheese blend, divided
1 tablespoon taco seasoning
Preheat oven to 350 degrees. Spray a 9”x13” baking dish with nonstick cooking spray. Steam cauliflower and chop into small pieces. Put in a large bowl. Add diced chicken, cream of chicken soup, salsa, sour cream or Greek yogurt, 1 cup of Mexican cheese blend and taco seasoning to combine.
Pour mixture into prepared baking dish, top with remaining cheese and cover with aluminum foil. Bake in the oven for 35-40 minutes (until hot and bubbly). You may want to take the foil off for the last 10 minutes or so to brown the top. ♦





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