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CAULIFLOWER SPINACH and CHICKEN GRATIN Recipe

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This recipe for CAULIFLOWER SPINACH and CHICKEN GRATIN is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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