1small head of cauliflower florets(about 3-4 cups)
1small head of broccoli florets(about 3-4 cups)
1poundbonelessskinless chicken breasts, cut into 1 inch cubes
1/4cupItalian breadcrumbs
1/2cupKraft reduced-fat shredded Colby and Monterey Jack cheese
Instructions
Preheat oven to 350°F.
In a stockpot, bring 2 inches of water to a boil. Add broccoli and cauliflower florets to the water and allow to cook, covered, 5-6 minutes. Drain water from pan immediately after cooking time and return to the hot pan with no water so the florets can dry completely.
Meanwhile, in medium skillet set to medium heat, melt butter. Add garlic and onion to butter and cook until onion is tender, about 2-3 minutes.
Mix in half-and-half, Parmesan cheese, Laughing Cow cheese wedges, and salt. Cook until cheese wedges are melted and sauce is thickened, about 3-4 minutes.
Evenly spread out cauliflower, broccoli, and chicken in an 8" x 11" baking dish. (If broccoli and cauliflower florets are still wet at this point, be sure to pat them dry with paper towel before moving on to the next step) Spread the cheesy sauce over over the top of the cauliflower, broccoli and chicken and sprinkle with breadcrumbs. Bake 20 minutes.
Sprinkle shredded cheese over the top and cook an additional 2-3 minutes, or until the cheese is melted.
Nutrition Facts
Cheesy Chicken Floret Bake
Amount Per Serving (1 cup)
Calories 262Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 741mg32%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.