How to Make Creamy Cauliflower & Potato Chicken Bake
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Preheat oven to 400°F (200°C) and spray a 9x13-inch baking dish with cooking spray.
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Boil cauliflower in water for 8 minutes until tender; drain and blend with milk and broth until smooth.
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Melt butter in a saucepan, whisk in flour, and cook 1 minute. Stir in cauliflower puree, garlic powder, salt, and pepper; simmer 2 minutes.
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Layer potatoes and chicken in prepared dish. Pour cauliflower sauce over and top with mozzarella.
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Cover with foil and bake for 30 minutes. Uncover and bake for 10 more minutes until bubbly and golden.
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Let cool slightly, garnish with parsley, and serve.
Pro Tips for Perfect Creamy Cauliflower & Potato Chicken Bake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken breast, cut into 1-inch cubes, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Cauliflower & Potato Chicken Bake?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Cauliflower & Potato Chicken Bake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless, skinless chicken breast, cut into 1-inch cubes?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.