Twelve months ago, I wrote a post about a recipe called cauliflower gratin. It’s been almost a year since that post, and I have decided to bring it back except in casserole form. My family loves casseroles because of the ease of most of them and because you have days of leftovers. That means no cooking and more time to do other stuff around the house. Not to mention, you save money. I’m all for saving money these days, especially with it being Christmas time.
Now I am a HUGE fan of cauliflower and so is my daughter. We usually roast it in the oven with a little bit of olive oil. I was a little hesitant to see if Livi would take to this recipe, but she loves all the ingredients in this dish. I can officially say that she finished off TWO helpings all by herself. I was a proud mama and will be making it again.
The two cheeses that I used for this dish was a gruyere cheese and the other was a Kraft Mild Cheddar Cheese. I’ve paired these two together before, so I knew that they would work perfectly with the cauliflower, chicken, spinach and mushrooms.
This is a great casserole dish for the family and a great way to get your kids to eat their vegetables.
ENJOY ~ Meagan
Cauliflower Chicken Casserole
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 cooked rotisserie chicken, shredded
- 3 Tablespoons unsalted butter
- 4 Tablespoons flour
- 2 cups of milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded gruyere cheese
- 1 cup shredded mild cheddar cheese
- 3 cups fresh spinach
- 1 cup chopped mushrooms
- 1/4 cup panko bread crumbs
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil and add cauliflower florets. Boil for 5 minutes and then remove from heat to drain.
- Melt butter in a large saute pan over low heat. Whisk in the flour and milk slowly. Stir for 3-4 minutes and then bring heat to medium. Stir in the salt and pepper. Add cheese and stir until they are melted. Add spinach, mushrooms, cauliflower and chicken to the pot and cook for 5 minutes. Pour into a 9X9 casserole dish and top with panko bread crumbs.
- Cover with foil and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes.