Chicken Cauliflower Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found in The Complete Step-by-Step Diabetic Cookbook . I haven't tried this one yet - but it looks pretty good. When I make it I'll likely leave out the pimento and add diced garlic. Ingredients:
10 ounces cauliflower (1 package frozen florets) |
1/2 cup onion, coarsely chopped |
1/2 cup water |
1 cup milk |
1 tablespoon cornstarch |
1 teaspoon chicken bouillon granule |
1/2 teaspoon salt |
1/4 cup american cheese, shredded |
1 cup chicken, cooked and chopped |
4 ounces pimentos (1 jar drained and diced) |
cooking spray |
Directions:
1. Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
2. Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
3. Add cheese; stir until cheese melts. Remove from heat.
4. Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.
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