Cheesy Chicken Casserole with Vegetables

1. Stage

Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.

6. Stage

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.

7. Stage

Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.

8. Stage

Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.

9. Stage

Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.

10. Stage

Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.