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 mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons melted butter
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 mushroom soup, milk, and half of the cheddar cheese. Mix well.
- Step 4: Gently fold in the cooked cauliflower florets into the chicken mixture.
- Step 5: Pour the mixture into the prepared baking dish.
- Step 6: In a small bowl, combine the bread crumbs, melted butter, and parmesan cheese. Sprinkle evenly over the casserole. Top with the remaining cheddar cheese.
- Step 7: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of milk if needed to restore moisture.
- Serve this casserole with a side of steamed green beans or a crisp side salad for a complete and satisfying meal.
- To prevent a soggy casserole, ensure the cauliflower is thoroughly drained after cooking before adding it to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American