Delicious Cauliflower Chicken Bake Recipe | Creamy, Cheesy, and Irresistible!
Introducing our mouthwatering recipe: Cauliflower Chicken Bake! This delightful dish combines tender chunks of boneless, skinless chicken thighs with perfectly seared cauliflower florets, all enveloped in a creamy, savory sauce. The result is a comforting and satisfying casserole that's sure to become a family favorite. To achieve its irresistible flavor, we'll sauté onions, brown cauliflower, and create a delectable sauce with coconut aminos, maple syrup, and aromatic seasonings. Topped with a generous layer of cheese and breadcrumbs, this dish bakes to bubbly perfection, making it an ideal choice for a hearty dinner that can be enjoyed on its own or served over your favorite side, such as mashed potatoes, rice, or cauliflower rice. Get ready to savor the rich and creamy goodness of Cauliflower Chicken Bake straight from your own kitchen!
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Ingredients:
6 chicken thighs, boneless, skinless, cut into 1 inch chunks
¾ cup coconut aminos
2 Tbsp. maple syrup
1 ⅓ cup whole milk
1 tsp. Dried basil
½ tsp. Salt
1 tsp. Garlic powder
2 - 3 Tbsp. cornstarch
1 large head of cauliflower, trimmed and cut into florets
1 onion, diced
⅓ - ½ cup Italian bread crumbs by Aleia
1 ½ cup mozzarella cheese, grated
2 slices of swiss cheese, broken into pieces
10 x 10 baking dish
Directions:
Preheat the oven to 400 degrees F.
First we will prep the onion and cauliflower.
After you have rinsed and cut the cauliflower, place it on a towel and dry it as best you can with paper towels or another clean towel. It’s important to remove as much of the water as possible so that the cauliflower can brown up and not steam while it cooks in a cast iron pan.
Heat a cast iron pan over medium heat and add 1 Tbsp. olive oil. Once the oil is hot, add the diced onion and saute for 10 minutes stirring frequently. When done, place the onion in the baking dish.
Turn the temperature of the pan to medium high heat and add another tablespoon of olive oil to the pan. Once hot, add the cauliflower and let it sit for 3 to 5 minutes without moving it around so it will sear and brown up. Then flip the pieces over and brown the other side. After about 10 minutes most of the cauliflower should be browned up. Then place it on top of the onion in the baking dish.
Mix the sauce in a medium bowl by adding the milk, coconut aminos, maple syrup, dried basil, garlic powder, and cornstarch. Pour this mixture over the cauliflower and then add the chicken chunks and sprinkle them with salt. Using a couple of large spoons, stir the chicken into the sauce mixture to coat.
Then add ½ of the bread crumbs followed by the mozzarella cheese and the swiss cheese, ending with the rest of the bread crumbs.
Place in a 400 degree F. oven for 40 to 45 minutes or until bubbly and hot. This would be great served over mashed potatoes, rice, or cauliflower rice. Enjoy!
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Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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Chicken and Mushroom Bake Recipe - Cooking with Cream of Mushroom Soup
Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it a super quick dish for dinner.
This is baked in the oven and is topped with tasty parmesan cheese. For a vegetarian casserole recipe, simply swap the chicken for extra vegetables - easy!
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Ingredients (Serves 3 | Prep time: 10m | Cooking time: 25m | 350 calories & 17g fat p/serving):
- 150g Mushrooms
- Oil (to fry)
- ½ large Onion
- 2 Garlic cloves
- 1 Can Campbells condensed mushroom soup
- 1 tsp Wholegrain mustard
- 20ml Milk
- Salt (to season)
- 300g Leftover cooked chicken pieces
- 50g Parmesan cheese
- Fresh Parsley
Chicken Alfredo Pasta Bake - the perfect creamy chicken pasta bake recipe!
Creamy, cheesy and filling – this Chicken Alfredo Pasta Bake with mushrooms makes a fantastic comforting dinner. We’ve got loads of flavour packed into this simple, hearty dish. My Chicken Alfredo Pasta Bake is the perfect creamy chicken pasta bake recipe.
Free Printable Recipe Here:
The Ingredients:
14 oz (400g) dried pasta (I used fusilli)
2 tbsp olive oil
1 onion peeled and finely chopped
1/2 lb (230g) baby chestnut mushrooms sliced in half
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic minced
1/2 cup (120ml) white wine
1/2 cup (120ml) chicken stock
1 cup (240ml) double (heavy) cream
2 cooked skinless chicken breasts roughly chopped or shredded
1 cup (100g) finely grated parmesan
1/2 cup (50g) strong cheddar grated/shredded
1/2 cup (50g) mozzarella cheese grated/shredded
1 small bunch of parsley roughly torn
#pastabake #chickenrecipe #cookingshow
My NEW FAVORITE Way To Bake Chicken Wings
In this video, I'll be sharing my new favorite way to bake chicken wings! This recipe is perfect for any occasion and is sure to be a crowd pleaser.
If you're looking for a delicious and easy way to prepare chicken wings, then look no further! This recipe is perfect for any occasion and will be a hit with your family and friends. Plus, it's super easy to make, so you can get it on the table quickly and without any fuss. Thanks for watching!
Who doesn't like chicken wings especially when they are smothered in creamy savory cajun gravy? This recipe is perfect for Sunday gatherings or for the holidays. Enjoy!
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Measurements Used
1.5 to 2 pounds Chicken Wings
1 medium Onion Chopped
1 medium Bell Pepper Chopped
1 to 2 tablespoon Cajun Seasoning (preferably Slap Ya Mama)
1 - 10.5 oz can Cream of Chicken Soup
1/2 - 10.5 oz can Cream of Onion Soup
1/2 - 10.5 can Cream of Mushroom Soup
1 to 2 tablespoons Unsalted Butter
1 tablespoon Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1 tablespoon + 1 tablespoon Paprika, Divided
1 teaspoon Chili Powder
1/3 cup Chicken Broth
3 to 4 Garlic Cloves chopped
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EASY Baked Tuscan Chicken - made in ONE pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (chopped)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
Place chicken breasts in a 9x13 baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
Whisk together cream, garlic, corn starch and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Uncover and serve.