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CAULIFLOWER SPINACH and CHICKEN GRATIN Recipe

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This recipe for CAULIFLOWER SPINACH and CHICKEN GRATIN, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Volk Miller

Category:
Category:

Ingredients:  
Ingredients:  
1 Rotisserie Chicken (any flavor), meat diced (3-4 cups), juices reserved
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) spinach, large stems removed, rinsed
Salt and pepper to taste
1 cup Italian Classics Seasoned Bread Crumbs, divided
1 container (13 oz) Alfredo Sauce
1/2 cup Part-Skim Shredded Mozzarella Cheese
2 Tbsp Olive Oil

Directions:
Directions:
Preheat oven to 350 degrees.
1. Add chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl. Season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.
2. Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.
3. Grease baking dish with olive oil; add chicken-vegetable mixture.
4. Bake, uncovered, 40 minutes, stirring halfway through cooking time. Remove from oven and sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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