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Quart Casserole
How To Make A Chicken-Cauliflower Casserole (And It Is Diabetic-Friendly, Too!)
Are you tired of the same old chicken casseroles week after week? Would you like to find a way to get more vegetables that are a little different into your family's diet? This Chicken-Cauliflower casserole is just the recipe you need. The cauliflower combined with chicken, cheese, pimentos, etc will not even seem like they are eating something they might normally turn their noses up to. This casserole is quick, easy, and brings a little different flavor to the table. Try it soon. It just might become a family favorite. Another good thing about this casserole is that the diabetics in your family or among your group of friends can eat it, too.
CHICKEN-CAULIFLOWER CASSEROLE
1 pkg (10-oz) frozen chopped cauliflower
1/2 cup coarsely chopped onion
1/2 cup water
1 cup low-fat milk
1 tbsp cornstarch
1 tsp chicken-flavored bouillon granules
1/2 tsp salt
1/4 cup shredded low-fat process American cheese
1 cup chopped, cooked chicken
1 jar (4-oz) diced pimento, drained
Preheat oven to 325 degrees.
In a medium saucepan combine the cauliflower, onion, and water; cover and bring to a boil. Reduce the heat and simmer for 5 minutes or until the vegetables are crisp-tender. Drain well and set aside.
Using the same saucepan, combine the milk, cornstarch, bouillon granules, and salt. Beat the mixture well with a whisk to blend. Bring the mixture to a boil over medium heat. Reduce the heat and simmer while stirring constantly until thickened and bubbly. Add the cheese and stir with the whisk until the cheese melts; remove from the heat.
Spray a 1 1/2 quart casserole dish with nonstick cooking spray.
Combine the cauliflower-onion mixture with the chopped cooked chicken and the pimento. Add the cheese sauce and stir to blend. Spoon the mixture into the prepared casserole dish. Bake at 325 degrees for 20 minutes or until heated through and starting to bubble.
Enjoy!
About the Author
For more of Linda's recipes and diabetic information, visit her blog at http://diabeticenjoyingfood.squarespace.com
Should I use a one quart dish or a three quart to cook this?
I have a recipe for green bean casserole that calls for a two quart casserole dish. I have a square deep one-quart dish and I have a rectangular three-quart. Which one should I use? And can I cook it the same amount of time?
Better go with the three quart. Cooking time should be just a little less. Check often.
Betty's Tomato and Cheese Tortellini Casserole Recipe