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Cauliflower, chicken and bacon casserole

Cauliflower, chicken and bacon casserole

  • Serves 4
  • Prep time 15 minutes
  • Cook time 22 minutes

Nutrition facts

Per serving: Calories 395, Protein 33 g, Fat 24 g, Carbohydrates 13 g, Fibre 4 g, Iron 1 mg, Calcium 196 mg, Sodium 457 mg


  • Bacon
    4 bacon slices, diced
  • Poitrine de poulet
    2 skinless chicken breasts, cut into cubes
  • Chou-fleur
    1 large head of cauliflower, cut into florets
  • Crème à cuisson 15%
    125 ml (1/2 cup) cooking cream (15%)
  • Cheddar léger moyen Fromagerie L'Ancêtre
    250 ml (1 cup) l’Ancêtre light medium cheddar, shredded

Also needed

  • 30 ml (2 tbsp) chives, chopped


  1. Preheat the oven to 190°C (375°F).
  2. Cook the bacon in a large ovenproof skillet for 5 to 6 minutes over medium heat. Set aside on a plate. Remove excess fat, leaving 15 ml (1 tbsp) in the pan.
  3. Add the chicken cubes to the skillet and cook for 3 to 4 minutes, until the chicken is no longer pink in the centre.
  4. Add the cauliflower and continue cooking for 4 to 5 minutes, stirring.
  5. Add the bacon and cream. Stir and bring to a boil. Season with freshly ground salt and pepper. Stir.
  6. Cover with cheddar and bake for 10 to 12 minutes.
  7. Garnish with chives before serving.

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