3 C Crock Pot Casserole Chicken Cheese Cauliflower Food

CROCK POT CHEESY CHICKEN CAULIFLOWER CASSEROLE (LOW CARB)

Steps:

• In a mixer, combine sour cream, cream cheese, eggs and poultry seasoning until well mixed.
• Remove bowl from mixer and stir in chicken and cauliflower, seasoning with salt and pepper.
• Pour mixture into a casserole crock OR 6 quart slow cooker.
• Top with shredded cheese.
• Cook on high for 2-3 hours until casserole heats through and cheese fully melts.

3 C CROCK-POT CASSEROLE (CHICKEN, CHEESE & CAULIFLOWER)

Steps:

• Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
• Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

SLOW COOKER CHEESY CAULIFLOWER CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
• Spray the inside of a slow cooker with cooking spray.
• Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
• Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
• Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
• Transfer to serving platter and top with green onion and remaining bacon.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

SLOW-COOKED CHEESY CAULIFLOWER

Steps:

• In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.

SLOW-COOKER CHEESY CAULIFLOWER

Steps:

• Spray bottom of 2 1/2- to 3 1/2-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
• In large microwavable bowl, place cauliflower and water. Cover tightly with microwavable plastic wrap. Microwave on High 4 minutes or until cauliflower is partially cooked; drain.
• Meanwhile, in 3-quart saucepan, mix soup, milk, salt and pepper. Cook over medium heat until smooth. Remove from heat; stir in cheese until melted. Add cauliflower; toss to coat. Pour into slow cooker.
• Cover; cook on Low heat setting 3 hours or until cauliflower is tender and sauce is thickened. Garnish with chives.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.