This casserole is made without dairy, wheat, or gluten. Yummy, low calorie casserole.
2 tablespoons of Olive Oil
4 boneless, skinless chicken breasts, cut up into bite size pieces
1 white onion, diced
2 cloves of garlic
5 cups of broccoli florets
5 cups of cauliflower florets
2 cups chicken stock, plus some extra to thin sauce if need be
1 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
salt & pepper
paprika & parsley flakes to garnish
Preheat oven to 350°.
In a large skillet, heat the olive oil on medium heat. Saute the chicken pieces until cooked through, about 5 to 6 minutes. Remove chicken and place in a greased 9 x 13 glass baking dish.
In the same skillet, saute the onions and garlic until the onions are soft, about 3 to 5 minutes. Add the broccoli and enough water to have 1/2 inch of water in pan. Cook broccoli stirring occasionally until it is bright green. Don’t over cook or it will end up mushy. Drain any left over liquids.
Meanwhile, in a pot combine cauliflower and 2 cups of chicken broth. Bring to a boil, then reduce heat to medium and cover pot. Simmer for about 10 minutes or till cauliflower is fork-tender.
With a hand blender or food processor, puree the cauliflower and broth until no lumps remain. It should be the consistency of a nice thick sauce. If it is too stiff, add some extra broth. If too liquid, pour back into pot and boil off the excess liquid. Mix in the garlic powder, curry powder, cayenne pepper, salt & pepper to taste.
Add the broccoli mixture to the chicken in the glass baking dish. Pour the cauliflower mixture over and stir in well. Sprinkle with paprika and parsley flakes. Bake in oven for about 30 minutes or until bubbly around edges and light brown.
Serve with a tossed salad dressed with oil and lemon juice.