Cauliflower Chicken Sausage Casserole Recipes

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LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

This hearty and delicious dish tastes similar to chicken and dressing. I am certain that this would be terrific with turkey also.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11



Low Carb Sausage, Mushroom and Chicken Casserole image

Steps:

  • Brown the sausage with the celery, onion and mushrooms.
  • Stir the softened cream cheese into the sausage mixture until well blended.
  • Coarsely chop the cooked cauliflower.
  • Mix all ingredients, including the chicken, and spread in a greased 9"x13" baking dish.
  • If desired, dust the top with paprika.
  • Bake, covered with foil, at 350º for about 30 minutes.
  • Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Nutrition Facts : Calories 493.3, Fat 37.9, SaturatedFat 17.4, Cholesterol 141.3, Sodium 687, Carbohydrate 5.5, Fiber 1.7, Sugar 3, Protein 32.5

3 -4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened
16 ounces frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
paprika (optional)

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27



Chicken Tetrazzini Casserole with Cauliflower image

Steps:

  • Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE

Make and share this Cauliflower-Italian Sausage Casserole recipe from Food.com.

Provided by zeldaz51

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



Cauliflower-Italian Sausage Casserole image

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
  • Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
  • Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
  • In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.

Nutrition Facts : Calories 210.1, Fat 10, SaturatedFat 3.1, Cholesterol 19.8, Sodium 469.2, Carbohydrate 17.6, Fiber 3.6, Sugar 5.3, Protein 14.3

2 tablespoons olive oil
1 lb bulk sweet Italian sausage
1 medium white onion, diced small
4 garlic cloves, minced
1 medium head cauliflower (about 2 pounds, cut in to small florets)
1 (28 ounce) can whole Italian tomatoes (crushed and broken up with your hands)
1 cup chopped Italian parsley, divided
2/3 cup panko breadcrumbs
1/4 cup grated parmesan cheese
salt, pepper to taste

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