Chicken, Cauliflower and Potato Bake
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Get potato gratin and smothered chicken in the same baking dish with this easy casserole that uses quick microwaved roux for a yummy cream sauce so delicious your family will think you slaved over it for hours.MORE+LESS-
lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices
small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices
package (20 oz) boneless, skinless chicken thighs (about 6 thighs)
teaspoon ground red pepper (cayenne)
tablespoons Gold Medal™ all-purpose flour
cup heavy whipping cream
Grated rind and juice of 1 medium lemon
tablespoon Dijon mustard
tablespoon Worcestershire sauce
cups shredded Italian cheese blend (8 oz)
cup Progresso™ plain panko crispy bread crumbs
tablespoons chopped fresh Italian (flat-leaf) parsley
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread potatoes evenly in dish. Top with cauliflower. Rub chicken thighs with 1/2 teaspoon of the salt and the red pepper; place in single layer on top of cauliflower.
In large microwavable bowl, place 2 tablespoons of the butter. Microwave uncovered on High 30 to 90 seconds or until melted. Stir in flour; microwave 30 to 90 seconds longer or until thickened. Stir in cream, lemon juice, mustard, Worcestershire sauce and remaining 1 1/2 teaspoons salt. Microwave uncovered 1 to 2 minutes or until bubbling at edges. Stir in cheese. Mixture will be thick. Spread evenly over casserole.
In small microwavable bowl, place remaining 2 tablespoons butter. Stir in grated lemon peel and bread crumbs. Sprinkle over casserole.
Bake uncovered 50 to 55 minutes or until cauliflower and potatoes are tender, bread crumbs are golden brown and juice of chicken is clear when thickest part is cut (at least 165°F). Top with parsley. Let stand 5 minutes before serving.
- Snip the fresh parsley leaves with scissors directly over the finished dish for a quick garnish.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.