Sunday, April 2, 2017

CHICKEN, CAULIFLOWER CASSEROLE






































I FOUND THE RECIPE IN "FOOD  NETWORK" POSTED BY TRISHA YEARWOOD. 
I NEEDIT SOMETHING FOR ALL 6 OF US, CHILDREN AND PARENTS, FOR DINER WITH CHICKEN.  
I HAD EVERYTHING I NEED FOR THIS DISH.
I DINT WANT TO USE A SOUP CAN, I MADE MY OWN BÉCHAMEL SAUCE., WHITE SAUCE, VERY EASY AND QUICK.
I HAD FRESH CHICKEN AND I SAUTEE A LITLLE WITH ONIONS. TRISHA SUGEST TO MAKE THIS DISH WITH LEFTOVER CHICKEN AND THIS IS A VERY INTERESTING TO DO!!



FOOD NETWORK, Adapted "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood, 2008


Ingredients


Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts 
Kosher salt and freshly ground black pepper 
1 medium head broccoli, cut into small florets
2 cups cooked white rice 
1 tablespoon lemon juice 
10 ounces Cheddar, grated (about 2 1/2 cups)

                AND I DINT USE, THESE, I MADE WHITE SAUCE

                One 10-ounce can condensed cream of chicken soup 
1 cup sour cream 
1/2 cup mayonnaise 







Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

MAKE A WHITE SAUCE: 3 tablespoon butter, 3 tablespoon flour and 3 cups of chicken stock. Add 10 ounces Cheddar, grated.

Stammer for 2 minutes cauliflower or broccoli florets.

Sotee the fresh chicken  pieces with onion, 3 minutes. (or use cooked chicken).

Boil rice.


Spray a casserole  9"X13" with oil or butter, put rice at the buttom.




Mix cauliflower, chicken and cheese into white sauce.
Poor over rice and add the remaining 5 oz of grated these, on top.

Bake uncovered for 40 min at 350F.  Bonne appetite!!








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