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Chicken Dubarry - Chicken Cauliflower Casserole - Anna Can Do It!
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Chicken Dubarry - Chicken Cauliflower Casserole

Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meal ever! Delicious layers of sautéed chicken breast slices, cooked cauliflowers and finished with a layer of bechamel sauce and grated cheese.
Servings 6 servings Chicken Dubarry - Chicken Cauliflower Casserole
Author Anna @ Anna Can Do It!

Ingredients

  • 1 medium size Cauliflower
  • 2 pair Chicken Breasts skinless, boneless
  • 2 tbsp Butter 1 tbsp for the Chicken Breasts, 1 tbsp for the Bechamel sauce
  • 3 cup Milk
  • 3/4 cup Flour
  • Salt Pepper, freshly grated Nutmeg to taste (I use about 1/2 tbsp Salt, 1 tsp Pepper, and 1 tsp Nutmeg)
  • 1 - 1 1/2 cup grated Cheese

Instructions

  • Cut or break the cauliflower into smaller pieces.
  • Slice the chicken breast about 1/2" - 3/4" thick.
  • Put the cauliflower pieces in boiling water and cook it for about 5 minutes (or until it's softened, but still not cooked completely)
  • Sauté the chicken breast slices in the 1 tbsp butter. About 3-4 minutes per side.
  • While the cauliflowers and the chicken breasts slices are getting ready, make the bechamel sauce.
  • Melt the butter in a saucepan, add the salt, pepper and the nutmeg.
  • Add the flour and whisk it in the butter.
  • Pour the milk on them, whisk it until you get a smooth sauce.
  • Cook it for about 5 minutes, or until it thickens.
  • Put the sautéed chicken breast slices to a casserole.
  • Layer the cauliflower pieces on the chicken.
  • Pour the bechamel sauce on top.
  • Add the grated cheese.
  • Bake it on 350-360° for 10-15 minutes or until the cheese melts and get a nice golden color.