Chicken and spinach cauliflower cheese pots

Cooking Meat Chicken and spinach cauliflower cheese pots

Using evaporated milk, you can create these flavoursome chicken and cheese pots while minimising the fat.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
  2. Heat oil in a large saucepan over medium-high heat. Add half the chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chicken.
  3. Add butter to pan. Cook for 1 minute or until melted and bubbling. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add stock, stirring until smooth. Bring to the boil. Reduce heat to low. Add milk. Simmer for 3 to 5 minutes or until thickened. Remove from heat. Stir in chicken, cauliflower, spinach and 2 tablespoons tasty cheese. Season with salt and pepper.
  4. Spoon mixture into four 2 cup-capacity ovenproof dishes. Sprinkle with remaining cheese. Season with salt and pepper. Bake for 20 minutes or until golden. Serve.

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1 small cauliflower, cut into florets
2 tsp olive oil
500g diced chicken breast fillet
40g butter
1/4 cup plain flour
1 cup Massel salt reduced chicken style liquid stock
375ml can light and creamy evaporated milk
80g baby spinach
1/3 cup grated tasty cheese

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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