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Loaded Cauliflower Chicken Casserole
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Loaded cauliflower chicken casserole: A tasty twist on loaded baked potatoes, with cauliflower replacing the carb-heavy spud for a delicious alternative.
Ingredients:
  • 1 head cauliflower, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup unsalted butter, plus more for greasing the baking dish
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 cup sour cream
  • 2 cups chopped cooked chicken
  • 3 green onions, chopped
  • 3 pieces cooked bacon, crumbled
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) while preparing a parchment-lined sheet pan and greasing an 8x8-inch baking dish.
  • Spread the cauliflower pieces on the pan, drizzle with olive oil, and generously season with salt and pepper.
  • Roast in the preheated oven until tender, with a slight firmness, for about 20 minutes. Afterward, take it out and lower the oven temperature to 350 degrees F (175 degrees C).
  • Prepare the sauce by melting butter in a large saucepan over medium heat. Add flour and stir until the mixture is bubbly and thick, approximately 3 minutes. Gradually pour in the chicken stock, stirring until bubbly for 3 to 5 minutes. Take it off the heat and mix in 1 cup of shredded Cheddar until melted. Incorporate sour cream until well combined.
  • Combine the chicken pieces with the sauce, mix in the roasted cauliflower, then transfer the flavorful mixture into the baking dish.
  • Bake the casserole in a preheated oven at 350 degrees F (175 degrees C) until bubbly and heated through, which should take about 20 minutes.
  • Finish with the rest of the shredded Cheddar cheese, chopped green onions, and crumbled bacon. Enjoy while still warm.

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