Cauliflower & Chicken Casserole 

My husband is really interested in cutting carbohydrates and that is great for my immune system. It has been fun to get back into cooking and changing things up!

Cauliflower and Chicken Casserole

You will need:

1 head cauliflower (broken into florets and steamed for 5 minute, not filled cooked)

1 chicken breast ( cooked and cut into chunks)

2 cups kale

1/2 green onion ( scallions) chopped

1 cup cheese ( I used mozzarella balls)

1/2 cup parmesan

Optional: Rue helps to add consistency and bulk but not necessary. I start with a two tablespoons butter in a skillet to melt. When melted add in 2 tablespoons flour ( GF, arrowroot, or regular). Slowly add in water or broth ( 1 cup) and let simmer until it thickens.

In a large bowl add all the ingredients except the rue and parmesan. Mix well and place in a baking dish. Top with the rue evenly if possible and sprinkle parmesan evenly over the top.

Bake in a 400 degree oven for 45 minutes. Should be browned and bubbly. Let it cool for 10 minutes before serving.

 

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