King Ranch Cauliflower Chicken
Nana's Little Kitchen recipe - Southwestern
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ingredients
- 20 oz frozen cauliflower florets (2 10 oz packages or approx. 4 cups)
- 1 cup chicken broth
- 8 oz cream cheese, full fat and softened
- 1 -10 oz can Rotel tomatoes, undrained
- PLUS 1/2 of a 10 oz can Rotel tomatoes, DRAINED (optional if you like it extra flavorful and spicy)
- 2 cups cooked chicken, chopped into bite-sized pieces (I use 2 breasts of a large rotisserie chicken)
- 2 tsp mineral salt
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 8 oz shredded MILD cheddar cheese
- Sour cream or greek yogurt and chives for garnish
Instructions
- 1
Preheat oven to 350 degrees and prepare for use a 13x9" glass casserole dish.
- 2
Place frozen cauliflower in a large microwave safe dish and pour the chicken broth over the top and stir. Cook for 12 minutes or until fork tender . Add the cream cheese to the cauliflower and cook for another minute then remove and gently stir in the melted cream cheese.
- 3
Next add the cauli/cream cheese mixture to the Rotel, chopped chicken, salt, garlic powder, and pepper stir in the shredded cheddar cheese.
- 4
Transfer to an 13x9" oven-safe casserole dish.
- 5
Bake UNCOVERED in a preheated oven for 30 minutes or until the casserole is a creamy, golden brown and excess liquid is absorbed.