Chicken Cauliflower Casserole with Butternut Squash
This creamy chicken and cauliflower casserole is packed with flavor thanks to butternut squash, leeks, and creamy cheeses! Perfect for chilly days!
Servings: 6 people
Calories: 365kcal
Ingredients
- 1 lb. (450g) boneless skinless chicken breast , cut into bite-size pieces
- 4 tablespoons (30g) all-purpose flour
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15g) unsalted butter
- 7 oz. (200g) butternut squash , peeled and cut into cubes
- 1 leek , white and light green parts only, halved and chopped
- 1 ¼ cups (300ml) heavy cream
- 3.5 oz. (100g) blue cheese , crumbled
- 5 oz. (140g) grated mozzarella cheese
- 1 medium head of cauliflower , about 1 lb. (450g)
- salt and black pepper , to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, toss chicken pieces with all-purpose flour until covered and shake of any excess.
- In a large pan, heat the olive oil and butter over medium-high heat. Add the chicken pieces and brown them on all sides, around 5 minutes.
- Add in the butternut squash and leek to the pan and fry for 5 minutes more, stirring occasionally.
- Pour in the heavy cream, add the crumbled blue cheese and half of the grated mozzarella cheese. Season with salt and black pepper, to taste, and mix everything together.
- Transfer the mixture into the large baking dish.
- Remove the hard stem of the cauliflower. Using your sharpest chef’s knife, cut cauliflower into 1/2-inch slices (florets will likely fall apart, no worries). Layer the cauliflower slices on top of the chicken mixture. Sprinkle the rest of the grated mozzarella cheese on top.
- Bake for 30 minutes, until golden brown.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 15.4g | Protein: 31.2g | Fat: 20.4g | Cholesterol: 104.8mg | Sodium: 827.5mg | Sugar: 3.9g