This recipe is easy and can be a time saver if you use leftover chicken and butternut squash fries from last night's dinner. Also tastes great with diced roasted sweet potatoes. Using frozen broccoli and cauliflower definitely will cut down on prep time. The cauliflower gets pureed to be used as the while sauce that brings the other ingredients together.
Bake 20-25 Minutes
1 large head cauliflower or two 12 oz bags of cauliflower rice
2 – 16 oz. bags frozen broccoli florets
1 medium onion
3 boneless chicken breasts (diced)
4 tablespoons olive oil
2 cups Cheddar cheese or dairy-free cheese substitute
2 cups chicken broth
2 cups roasted butternut squash- diced or roasted sweet potatoes-diced (optional)
1 teaspoon Himalayan salt (or more to taste)
½ teaspoon pepper (or more to taste)
Preheat oven to 375°
If not using leftover chicken, In a large skillet, heat 2 tablespoons olive oil.
Add chicken and cook 5-8 minutes per side or until cooked through.
Once cooked, dice chicken into bite size pieces.
Meanwhile, cut cauliflower into medium size pieces and place in pan with 1 cup chicken broth. Dice onion and add to the cauliflower. Cook approximately 10-15 minutes and check with fork for tenderness. Let cool slightly, then spoon cauliflower to a food processor or blender with 1 cup of cheese/cheese substitute, salt and pepper and puree, adding some of the broth from the cauliflower pan to thin down, similar to a thick pancake batter. An immersion blender works great too!
If not using leftover roasted butternut squash or sweet potatoes, this will take additional time to cook. Dice and coat with the remaining 2 tablespoons of olive oi and roast in the oven at 375 degrees for 15-20 minutes. Do not cook the whole way through.
Place remaining chicken broth in a pan and steam broccoli until steamed through, but do not overcook-or microwave in a large bowl for approximately 5-8 minutes
Add diced chicken and broccoli to a large bowl, stirring in the pureed cauliflower. If using squash or sweet potatoes, spoon half the mixture in 9 x 12 casserole dish, top with half the squash then add remaining mixture and top with the rest of the squash or sweet potatoes, then sprinkle with remaining cheese. Bake until cheese has melted, approximately 20-25 minutes.