PCG Foods: Chicken Cauliflower Casserole


  • 1 large head of cauliflower, cut into small florets (about 4 cups)
  • 2 cups cubed chicken breast*
  • ½ onion diced
  • 4 heads garlic, crushed
  • ½ cup salsa verde
  • ½ teaspoon salt (to taste)
  • ⅛ teaspoon ground black pepper
  • 4 oz cream cheese
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 4 tablespoon chopped fresh cilantro (optional)


  • Preheat oven to 375˚F.
  • Steam or slightly roast your cauliflower for 10-12 minutes or until fork tender.
  • Start by browning your onions and garlic. Add cut chicken, seasoned with salt and pepper. Fry until fully cooked.
  • Turn off heat and add the cream cheese, salsa verde, cheddar cheese, and sour cream. Mix. Add cauliflower and mix well.
  • Pour into ovenproof casserole dish. Bake for 20 minutes until golden brown.
  • Top with cilantro. Pair with fresh avocado or roasted sweet potato for more colors and flavors.

* Make with leftover chicken or a rotisserie chicken to speed things up.

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