Chicken, Spinach and Cauliflower Casserole

I need to become better about planning my meals in advance and eating healthier. The two go hand in hand. Tonight I didn’t feel like leaving the house, so I searched online for recipes that included chicken and spinach….two items already in my fridge. I came across http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html and the wheels started spinning. Since I’m TRYING to eat less gluten, I decided to modify this yummy recipe. I added a cup of a quinoa pasta, but i substituted roasted cauliflower for the bulk. When eating CLEAN I would use a cheese substitute or add pureed beans. Here’s how my version WITH cheese breaks down.

Ingredients 1 Cup Quinoa pasta 1T Red Pepper Olive Oil 1 9oz package FRESH spinach chopped 2 Cooked chicken breasts cubed 1 28oz can peeled plum tomatoes 8oz Cream cheese 1 Red Onion chopped 1 Head roasted cauliflower chopped 1 tsp Garlic powder 1 tsp Salt 8oz Shredded mozzarella cheese, (optional) 1tsp Wildtree Jalapeno Pepper Blend

  Pre-heat oven to 350.  Place one head of chopped cauliflower on cookie sheet with a small amount of olive oil ; cover with aluminum foil.  Bake for 10 minutes.  Uncover and bake an additional 3 minutes.  Meanwhile, saute chicken with a small amount of olive oil.  Remove from heat and cube.  In same pan saute onion until soft; approx 2 minutes.  Prepare Quinoa pasta al dente and set aside.  Drizzle red pepper olive oil on the bottom of glass 11×17 baking dish.  Combine chicken, cooked cauliflower, onion, cream cheese, tomatoes, spinach, jalapeno pepper blend, garlic powder,  salt, pasta and 1 cup mozzarella cheese in a large bowl; stir to combine. Spoon mixture into baking dish and top with remaining mozzarella cheese. Bake covered  at 350 for 30 minutes.  Uncover and cook an additional 15 minutes or until cheese in brown and bubbly.  Salt to taste

Pre-heat oven to 350.  Place one head of chopped cauliflower on cookie sheet with a small amount of olive oil ; cover with aluminum foil.  Bake for 10 minutes.  Uncover and bake an additional 3 minutes.  Meanwhile, saute chicken with a small amount of olive oil.  Remove from heat and cube.  In same pan saute onion until soft; approx 2 minutes.  Prepare Quinoa pasta al dente and set aside.  Drizzle red pepper olive oil on the bottom of glass 11×17 baking dish.  Combine chicken, cooked cauliflower, onion, cream cheese, tomatoes, spinach, jalapeno pepper blend, garlic powder,  salt, pasta and 1 cup mozzarella cheese in a large bowl; stir to combine. Spoon mixture into baking dish and top with remaining mozzarella cheese. Bake covered  at 350 for 30 minutes.  Uncover and cook an additional 15 minutes or until cheese in brown and bubbly.  Salt to taste

 All I can say is…. YUM!  Not too bad for using what was already in my fridge.  I grated parmesan over my bowl and topped with fresh parsley.   Husband approved!  Next time I may leave out the pasta.   original post from 1/20/2012

All I can say is…. YUM!  Not too bad for using what was already in my fridge.  I grated parmesan over my bowl and topped with fresh parsley.   Husband approved!  Next time I may leave out the pasta.   original post from 1/20/2012



Amy Runyan

1324 Lake Baldwin Ln, Orlando, FL, 32814, United States