The Student News Source of the University of New Haven

The Charger Bulletin

Recipe of the Week

Ashley Wemmell

Hang on for a minute...we're trying to find some more stories you might like.

Email This Story

Print pagePDF pageEmail page

Chicken Cauliflower Casserole

2 cups cooked chicken, cubed
2 cups fresh spinach
1 large head cauliflower, stems removed, cut into florets
1 1/2 cups sharp cheddar cheese, grated
2 eggs, lightly beaten
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350 degrees and lightly grease a 9 by 13 inch baking dish with butter or non-stick spray.

Place cauliflower in a large saucepan with 1 inch of water over medium heat.    Cover and steam until just tender.

Drain cauliflower and place in a large bowl.

Add chicken and cheese to bowl and toss together.

Heat olive oil in a medium pan over medium-high heat. Add spinach and garlic and cook until wilted. Season with salt and pepper.

Add spinach to chicken and pour in beaten eggs. Season again with salt and pepper.

Pour mixture into baking dish and place in oven. Bake for 25-30 minutes, or until set and edges begin to brown and pull away from the side of the dish.

Remove from oven and let cool 5 minutes before serving.

Leave a Comment

If you want a picture to show with your comment, go get a gravatar.

The Student News Source of the University of New Haven
Recipe of the Week