Creamy Chicken Bacon Casserole with Carrots and Cauliflower

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set it aside, leaving the drippings.

3. 3

   In the same skillet, add onions and garlic, sautéing until translucent and fragrant.

4. 4

   Add the diced chicken, season with thyme, salt, and pepper, and cook until browned and cooked through.

5. 5

   Stir in the carrots and cauliflower, cooking for a few more minutes until just tender.

6. 6

   Pour in the heavy cream and half of the shredded cheese, mixing well to combine.

7. 7

   Transfer the mixture to a baking dish, top with the remaining cheese and the cooked bacon.

8. 8

   Bake in the oven for about 25-30 minutes until the top is golden and bubbly.

9. 9

   Let it cool slightly before serving. Enjoy!

10. 10

    Preheat your oven to 400°F (200°C).

11. 11

    In a large bowl, combine chicken breasts, garlic, olive oil, paprika, oregano, salt, and pepper. Mix well until the chicken is coated.

12. 12

    In a roasting pan, arrange the chicken in the center. Scatter the bacon, cauliflower florets, sliced carrots, and quartered onions around the chicken.

13. 13

    Drizzle a little more olive oil over the veggies and season with salt and pepper.

14. 14

    Roast everything in the oven for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender, stirring halfway through.

15. 15

    Garnish with fresh parsley before serving. Enjoy!