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Pre-heat oven to 375°F.
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Place cauliflower in large pot of boiling salted water. Boil for 10 minutes. Remove cauliflower using strainer or slotted spoon and place in a mixing bowl.
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In same pot, boil corn for 10 minutes. Drain and rinse corn in cold water. Cut corn off cob and set aside.
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Heat 1 tablespoon oil in large sauté pan over medium high heat.
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Season chicken with salt and pepper. Add chicken to pan and brown, stirring often. Remove chicken from pan and set aside.
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In same pan, add remaining tablespoon of oil.
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Add onion and mushrooms, saute for 5-7 minutes.
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Add garlic and saute for 1 minute. Sprinkle onion mixture with salt and pepper.
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Turn heat down to medium and add 2 cans of mushroom soup, 1/3 cup half and half, and sour cream.
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Stir to combine and bring to a slight boil.
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Add cooked chicken and corn. Mix thoroughly and heat through on low.
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While corn is boiling, combine cauliflower, butter, cheese, salt, pepper and remaining 1/3 half & half. Blend on medium until cauliflower resembles mashed potatoes.
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Grease a 11x15 baking dish with cooking spray.
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Spread mashed cauliflower in bottom of dish. Layer chicken mixture over cauliflower.
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Split biscuits in half and layer on top of chicken.
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Sprinkle biscuits with garlic seasoning.
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Cover and bake for 20 minutes.
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Uncover and continue baking, for another ten minutes, until biscuits are browned and sauce is bubbly.