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Cheesy Chicken Casserole with Vegetables
Cheesy Chicken Casserole with Vegetables
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Cheesy chicken casserole with cauliflower, potato, and crispy Cream of Wheat® coated chicken thighs.
Ingredients:
  • 0.5 cup dry farina cereal (such as Cream of Wheat®)
  • 0.25 cup cornmeal
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground turmeric
  • 1 egg
  • 2 pounds chicken thighs
  • 2 tablespoons canola oil
  • 2 potatoes, cut crosswise into thin slices
  • 1 head cauliflower, broken into florets
  • 0.25 cup butter
  • 4 tablespoons all-purpose flour
  • 1.5 cups milk
  • 2 cups shredded Cheddar cheese
Instructions:
  • Mix cereal, cornmeal, ginger, and turmeric in a resealable plastic bag and shake vigorously until evenly combined.
  • In a separate bowl, gently beat the egg. Dip the chicken thighs into the egg one at a time, ensuring they are well-coated. Transfer each thigh to the bag with the cereal mixture, seal, and shake thoroughly to coat evenly.
  • In a large frying pan over medium heat, heat oil until shimmering. Add chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh; it should register 160 degrees F (70 degrees C). Transfer the chicken to a serving plate, leaving the flavorful oil in the pan. Allow the chicken to cool slightly before serving.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Fry potatoes in the flavorful reserved oil until golden and tender, about 15 minutes in total, lowering heat as needed.
  • Place a steamer insert into a saucepan, fill with water just below the bottom of the steamer, and bring to a boil. Steam cauliflower with the lid on until tender, for 2 to 6 minutes.
  • Line the inner edge of a 2 1/2-quart casserole dish with cauliflower florets, then layer the bottom with potatoes.
  • In a saucepan over medium-low heat, melt butter until smooth. Stir in flour until it forms a golden paste, about 5 minutes. Slowly pour in milk, stirring constantly until thickened to your liking, about 5-10 minutes. Mix in half of the Cheddar cheese until fully melted.
  • Drizzle the sauce over the casserole, making sure to coat the vegetables thoroughly. Place the chicken thighs on top and finish by sprinkling the remaining Cheddar cheese over everything.
  • Roast in the preheated oven for 40 minutes until the chicken is golden brown. Transfer to a wire rack to cool.

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