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4 from 1 vote

Cheesy Chicken Floret Bake

4 Green, 3 Blue, and 3 Purple points per serving.
Makes: 1 cup
Calories: 262
Author: Alisha Hughes

Ingredients

  • 1 tablespoon light butter
  • 2 garlic cloves, minced
  • 1/2 onion, chopped
  • 1 cup fat-free half-and-half
  • 1/2 cup grated Parmesan cheese
  • 3 Laughing Cow garlic and herb cheese wedges
  • 1/2 teaspoon salt
  • 1 small head of cauliflower florets (about 3-4 cups)
  • 1 small head of broccoli florets (about 3-4 cups)
  • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 1/4 cup Italian breadcrumbs
  • 1/2 cup Kraft 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.