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Creamy Broccoli-Cauliflower Chicken Casserole Recipe

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This recipe for Creamy Broccoli-Cauliflower Chicken Casserole is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups cauliflower florets ( 1 inch )
4 cups broccoli florets ( 1 inch )
2 T extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, miinced
2 T all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
2 oz cream cheese at room temp
1 cup graded parmesan cheese
3 cups shredded or chopped chicken cooked
Directions:
Directions:
Bring an inch or two of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and broccoli; steam, covered until almost tender, about 5 minutes. Transfer the vegetables to a rimmed baking sheet and pat dry. Discard the water and wipe the pot.

Heat oil in the saucepan over medium heat. Add onions; cook stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Sprinkle with flour, salt and pepper; cook, stirring, 1 minute. Increase heat to medium-high and whisk in milk and cream cheese. Whisk until the cream cheese is incorporated and the sauce has thickened, 2 to 3 mines. Remove from heat and stir in 3/4cup Parmesan. Add the broccoli, cauliflower and chicken and stir to coat. Transfer to the prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan.

Bake until bubbling around the edges and lightly browned on top about 20 minutes
Personal Notes:
Personal Notes:
Preheat oven to 375. Coat an 8 inch-square baking dish with cooking spray.
best to use a dish with high sides or go to a 9 inch square dish.

 

 

 

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