Recipe For Chicken Casserole

How to make a stew of chicken, cauliflower (and for diabetics, too!)

Tired of the same week-old chicken casserole after of the week? Would you like to find a way to get more vegetables that are a little different in the diet of your family? This stew of chicken, cauliflower is the recipe you need. The cauliflower combined with chicken, cheese, peppers, etc. even seem to be eating something that would normally turn their noses up. This dish is quick, easy, and brings a little different flavor to the table. Try it soon. It could only become a family favorite. Another good thing about this dish is that diabetics in family or your group of friends can eat, too.

CHICKEN-CAULIFLOWER CASSEROLE

1 package (10-ounce) frozen chopped cauliflower

1 / 2 cup coarsely chopped onion

1 / 2 cup water

1 cup lowfat milk

1 tablespoon cornstarch

1 teaspoon chicken-flavored bouillon granules

1 / 2 teaspoon salt

1 / 4 cup shredded low-fat process American cheese

1 cup chopped cooked chicken

1 jar (4-oz) diced red pepper, drained

Preheat oven to 325 degrees.

In a medium saucepan combine cauliflower, onion and water, cover and bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are crisp. Drain well and set aside.

Using the same saucepan, combine milk, cornstarch, bouillon granules and salt. Beat the mixture with a whisk to mix. Bring the mixture to a boil medium heat. Reduce heat and simmer, stirring until thickened and bubbly. Add cheese and stir with whisk until cheese is melted, remove from heat.

Spray a pan 1 1 / 2 / 4 plate with cooking spray.

Combine cauliflower, onion mixture with the chopped cooked chicken and pimento. Add cheese sauce and stir to mix. Pour into prepared pan. Bake at 325 degrees for 20 minutes or until hot and beginning to bubble.

Enjoy!

About the Author

For more of Linda's recipes and diabetic information, visit her blog at http://diabeticenjoyingfood.squarespace.com

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