Loaded Chicken and Cauliflower Casserole (THM – S)

Chicken Cauli Casserole

My husband recently pointed out that we go through approximately $50 worth of cheese every month. Ridiculous, I know! But every person in our family is a major cheese-aholic. Even my 14-month old gets all excited when he sees me bring the big block of cheese out of the fridge!! This recipe may be part of the reason we go through so much cheese, but it tastes delicious! You are more than welcome to reduce the amount of cheese in this recipe. However, let me warn you, it may take away from some of the excitement!

Loaded Chicken and Cauliflower Casserole
THM – S

2 Chicken Breasts
1 head Cauliflower
8 slices Bacon
1 1/2 cups Shredded Cheese
4 oz Cream Cheese
1/4 cup Green Onions
1/4 cup Sour Cream
1/2 tsp. Garlic
1/4 tsp. Chili Powder
1/4 tsp. Salt
1/8 tsp. Pepper
Parsley

Boil chicken until cooked through (about 20 minutes). Cut up cauliflower into 1-inch pieces, removing leaves and stems; boil until soft (about 15 minutes). Cook bacon until crispy. Meanwhile, soften cream cheese in microwave in a large bowl for 45 seconds. Add in a half cup shredded cheese, onions, sour cream, and spices. Shred the chicken and chop up the bacon. Add the chicken and bacon to the cream cheese mixture. Drain cauliflower and add into mixture. Mix well, ensuring the cauliflower is in bite-sized pieces. Pour into a casserole dish and top with remaining shredded cheese and parsley. Bake uncovered at 350F for 20 minutes. Serves 6

Soften cream cheese; add in  1/2 cup shredded cheese, sour cream, onions and spices.

Soften cream cheese; add in 1/2 cup shredded cheese, sour cream, onions and spices.

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first ;) )

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first 😉 )

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Bake at 350F for 20 minutes, until cheese is bubbling.

Bake at 350F for 20 minutes, until cheese is bubbling.

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Chicken Chili (THM – E)

Chicken Chili

One of the things I look forward to most about winter, is all of the delicious warm comfort foods! Winter is still far off (and I am thankful of that!), but I have definitely been craving some comfort foods the last few days. So, despite the heat, I decided to make a nice warm, Chicken Chili for supper tonight! And it was oh, so good, as always. My 14 month old quite enjoyed making a mess while attempting to spoon-feed himself, and my 2-year old asked for seconds, AND thirds!

Chicken Chili
THM – E

1 lb Chicken Breast
1 Onion
2 cloves Garlic
2 cans Black Beans
1 can Brown Beans
2 cans Diced Tomatoes
1 can Tomato Sauce
2 cups Chicken Broth
1 1/2 Tbsp Cumin
1 1/2 Tbsp Chili Powder
1/4 tsp Cayenne Pepper
1/2 Tbsp Salt

Boil chicken until cooked through. Meanwhile, in a large pot, sauté onion and garlic over medium heat until soft(I often add some water as opposed to oil to keep it an E meal). Add in remaining ingredients. Shred chicken and add to the pot. Once boiling, reduce heat and simmer for 30 minutes. Serves 8 🙂

Cook and shred chicken.

Cook and shred chicken.

Sauté onions and garlic.

Sauté onions and garlic.

Add all remaining ingredients.

Add all remaining ingredients.

Bring to a boil, reduce heat, and simmer for 30 minutes.

Bring to a boil, reduce heat, and simmer for 30 minutes.