Cauliflower and Broccoli Casserole with Chicken – How to Prepare Cauliflower and Broccoli Casserole with Chicken

Cauliflower and Broccoli Casserole with Chicken – How to Prepare Cauliflower and Broccoli Casserole with Chicken

Cauliflower and broccoli casserole with chicken is a main dish that can be served for lunch during family gatherings. It's especially delicious in spring when the vegetables are fresh. This dish is packed with beneficial vitamins, minerals, and proteins, making it a nutritious option. It's also low in calories, making it ideal for those on a diet, and it's very filling.

This recipe is easy to prepare and takes only 30 minutes, serving four people.

Main Ingredients for Cauliflower and Broccoli Casserole with Chicken:

Chicken Ingredients:

• 500 grams of chicken pieces
• 1 large onion, quartered
• 2 bay leaves
• 1 teaspoon of salt
• 1/4 teaspoon of whole black pepper
• 6 whole cardamom pods
• 1 teaspoon of whole cumin seeds

Filling Ingredients

• 1 medium-sized cauliflower, sliced
• 1 medium-sized broccoli, sliced
• 2 green onions, finely chopped
• 2 cloves of garlic, sliced
• 4 medium-sized potatoes, thinly sliced
• 6 cream cheese cubes

Egg Mixture Ingredients

• 6 eggs
• 2 tablespoons of all-purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of crushed chili
• 1/4 teaspoon of ground cumin
• 1/2 cup of sliced green olives
• 1/2 cup of finely chopped parsley
• 1 cup of shredded cheddar cheese (can substitute with mozzarella if unavailable)

Frying Ingredients

• Sufficient sunflower oil

How to Prepare Cauliflower and Broccoli Casserole with Chicken:

1. Preparing the Chicken:

   • In a large pot, add the chicken, onion, bay leaves, salt, black pepper, cardamom, and cumin seeds. Cover with enough water to fully submerge the chicken.
   • Bring to a boil over medium heat and skim off any foam that rises to the surface. Continue this process until the foam disappears, about 10 minutes.
   • Cover the pot and let it simmer for about 45 minutes until the chicken is fully cooked. Remove the chicken, retaining the broth, and set aside to cool before removing the skin and bones. Cut the chicken into small cubes.

2. Preparing the Filling:

   • In another pot, bring a large amount of water to a boil. Add the cauliflower, broccoli, onions, and garlic, and cook for 10-15 minutes until tender.

3. Frying the Potatoes:

   • In a large skillet, heat enough sunflower oil over medium heat. Fry the potato slices until golden brown. Remove and place on paper towels to absorb excess oil.

4. Assembling the Casserole:

   • In a large baking dish, layer half of the fried potatoes, then add the cooked vegetables, cream cheese cubes, and cubed chicken. Top with the remaining fried potatoes.

5. Preparing the Egg Mixture:

   • In a bowl, whisk the eggs. Add flour, salt, black pepper, crushed chili, cumin, and 2 cups of the reserved broth. Whisk until smooth.
   • Pour this mixture over the layered casserole in the baking dish.

6. Baking:

   • Sprinkle shredded cheese on top. Preheat the oven to 180°C (350°F) and bake for 30 minutes until the mixture sets and the top is lightly golden.

7. Serving:

   • Remove from the oven and serve hot.

Have you been encouraged to try this recipe after reading it? Please let me know in the comments!