Some folks get down during fall because it’s the gateway to winter. Not me! No, no. I love, love, love fall. (But I hate winter.) Especially because after many long weeks of avoiding my oven like the plague I can turn it back on! (I don’t have central AC…the struggle is real!)
So in honor of fall, I have this easy bake. It’s comfort food at its best. But comfort food tends to make us nervous, doesn’t it? Mostly because it’s so yummy we think we are going to eat way too much. I have a soultion! The below recipe yield this lovely little casserole dish (notice it isn’t much bigger than the salad plate it’s sitting next to) full of yumminess. It’s about 2-3 post-op sized servings. Just enough to have it for dinner, some leftovers, maybe one last portion…then you’re done! No getting saddled with way too many leftovers. Good, right?
When I made this recipe, I did so using fresh vegetables. But you can easily use frozen (and that’s what I’ve included in the recipe directions). If you don’t like cauliflower/broccoli (or if you aren’t cleared for it yet), feel free to use whatever veggies you like. The basic idea of this dish is as follows: chicken, creamy, cheesy, goodness.
That can easily be replicated with any number of vegetables!
As it were, I picked cauliflower because it’s a pretty forgiving vegetable. I hear people say all the time that they don’t like the taste of cauliflower. I guess it has a taste. But not really? It has a smell. I will concede that. But what flavor it has is mild and it yields easily to other flavors, like the savory taste of the chicken and the cream soup. And the cheese. Did I mention the cheese?
The cheese is another way this dish is super-versatile. I like to use Mexican-blend cheese on my casseroles (which, I found, differs from Taco blend because the latter has actual taco seasoning mixed in with the cheese…you learn something new every day!). But you really and truly can use whatever kind of cheese your heart desires. If you’re a cheddar person, I’d advise a mix of mild and sharp, but otherwise, get creative with it. One important thing for this recipe (especially if you are new out!) is to let the veggies cook very, very, VERY soft. These are cruciferous vegetables (meaning they aren’t the easiest for your body to break down) so only do broccoli/cauliflower after you are cleared to do so…then cook until soft!