Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the cauliflower florets until tender-crisp, about 8-10 minutes. Drain well.
- Step 3: In a large bowl, combine the shredded chicken, cream of chicken soup, milk, sour cream, black pepper, and half of the shredded cheddar cheese (reserve the other half for topping).
- Step 4: Gently fold in the cooked cauliflower florets into the chicken mixture.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Sprinkle the remaining cheddar cheese and green onions over the top of the casserole. Bake for 20-25 minutes, or until golden brown and bubbly.
Notes
- For best flavor, let the casserole cool completely before covering and refrigerating for up to 3 days.
- Reheat individual portions in the microwave for a quick lunch, or the entire casserole in a 350°F oven until warmed through.
- Serve this comforting casserole with a crisp side salad to balance the richness.
- For extra flavor, lightly sauté the cauliflower florets in butter with a pinch of garlic powder before adding them to the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American