| Chicken Cauliflower Casserole
1/4 cup of chopped onion
1 cup of skim milk
1 tablespoon of cornstarch
1 teaspoon of instant chicken bouillon granules
1/4 cup of shredded American cheese
1/2 of a 10 ounce package of frozen cauliflower, cooked and drained
1/2 cup of chopped cooked chicken
2 tablespoons of chopped pimento
1/4 cup of shredded American cheese |
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Combine the onion and 1/4 cup of water. Bring to boiling. Cover and simmer for 5 minutes. Drain. Combine the skim milk, cornstarch, bouillon granules, 1/4 teaspoon of salt, and a dash of pepper. Add to onion. Cook and stir until thickened and bubbly. Add 1/4 cup of cheese, stir to melt. Remove from heat. Halve any large pieces of cauliflower. Stir in cauliflower, chicken and pimento. Spoon the mixture into 2 individual baking dishes. Bake in a 325ºF. oven for 15 minutes. Sprinkle the remaining cheese atop of each. Bake for 5 minutes more. Serve immediately. Serves 2 |
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