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Chicken, Spinach, and Cauliflower Casserole

Ingredients

  • 3 c cooked chicken chopped
  • 1 head cauliflower cut into small florets
  • 1 bundle fresh spinach rough chopped
  • 4 stips bacon chopped
  • 1 tbsp butter
  • 2 jumbo green onions chopped (or 1 small onion)
  • 3 cloves garlic minced
  • Thickening agent flour or low carb substitute
  • 1 c cream
  • 1/2 c water
  • 2 c cheese
  • 1 tsp Dry Mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp Paprika
  • 1 tsp pepper
  • Salt to taste
  • Few dashes of worcestershire sauce

Instructions

  • Nuke cauliflower in saran covered bowl until tender (5 minutes).
  • Blanch spinach until wilted (stems removed). Squeeze out water, chop small.
  • In a large sauce pot, brown the bacon, rending out the fat, then add the butter and melt. Add onion and minced garlic, stirring until softened. Then add thickening agent of choice (low carb thickener or 3 tbsp of flour), stirring to combine.
  • Add cream and water, stirring until it begins to thicken.
  • Add spices and stir to mix.
  • Add cheese and stir until melted.
  • Toss in spinach.
  • If pot is big enough add the chicken and cauliflower, or toss in a bowl, and then pour into 9x9 casserole dish.
  • (Top with breadcrumbs and a drizzle of melted butter if desired.)
  • Bake at 375°F for 20 minutes (covered with tinfoil). Remove tinfoil and bake an additional 20 minutes.