Stuffing and Cauliflower Chicken Casserole
By Linda V on December 30, 2013
After the holidays, I've had tons of leftovers. Time to get creative! Here's one with our leftover stuffing (although you can easily substitute the chicken for the turkey as well).
2 boneless skinless chicken breast, cubed
1 head of cauliflower, diced
1/2 cup carrots, peeled and diced
1 eggplant, diced
2 cups mozzarella cheese
1/4 cup parmesan cheese
1 tbsp olive oil
1 tbsp balsamic vinegar
2-3 cups leftover stuffing (I made my stuffin from scratch, but any stuffing will do, as well as any amount - whatever you have left on hand!)
To start :
Preheat over to 350.
1 - Steam cauliflower and carrots until tender. While that's going on, cook chicken in oil, vinegar and 1/4 cup water in a large pan.
2 - Once chicken is cooked, add eggplant. Cook for 5 minutes on medium heat. Add cauliflower and carrots and cook for another 2 minutes. Add stuffing and mix it all together.
If there's extra water in the pan, bring to high heat for 1-2 minutes.
3 - Remove from heat. Keeping 1/4 of cheese mixture aside for topping, stir in the rest of the mozzarella cheese in the stuffing mixture. Add to a 9x13 pan. Sprinkle leftover mozzarella cheese as well as parmesan cheese to top of mixture.
4 - Bake for 10-15 minutes and broil for 1-2 until cheese is brown and bubbly on top.
One thing I didn't add at all (which isn't like me) are spices and seasonings. I figured that the stuffing had enough of that for the whole dish (well, besides the balsamic vinegar). Also, I always marinate my chicken before cooking (I freeze it in marinade, so it marinates as it's freezing and thawing). Don't feel shy about adding your own seasonings to this recipe, maybe some italian seasoning, salt or pepper, curry or even cumin. Let me know what changes you've made and how it turned out!
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