This Chicken-Cauliflower-Cheese casserole was a welcome change from plain old roasted chicken.
I used boneless chicken breast baked with cauliflower florets, diced green onions, sliced mushrooms & mushroom soup for the sauce. I baked the chicken at 350 degrees before adding all the other ingredients.
You could also par boil the cauliflower florets to cut down on cooking time. I added some water to my mushroom soup but if you want a thicker sauce, omit the water or use it very sparingly.
I topped the casserole with sliced cheddar and mozzarella cheese and baked for another 20 minutes. It gives the appearance of skin on the chicken. Serve with rice and side dish. I served mine with brown rice and a side dish of a simple mango salad (diced red onions, chopped red pepper and chopped mango).