Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables
Underneath the crispy chicken thighs coated in Cream of Wheat® and cornmeal in this ultra-cheesy chicken casserole are layers of cauliflower and potato.

Combine cereal cornmeal ginger and turmeric in a resealable plastic bag.

Shake well until evenly mixed.

Lightly beat egg in a separate bowl.

Dip chicken thighs into the egg one at time and coat well.

Place each thigh in the bag with the cereal mixture seal and shake well to coat.

Heat oil in a large frying pan over medium heat.

Add chicken thighs; cook until browned about 5 minutes per side.

An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C).

Transfer chicken onto a serving plate reserve oil in the pan and allow to cool.

Preheat the oven to 375 degrees F (190 degrees C).