Description
This chicken and mushroom cauliflower bake is a creamy, hearty casserole made with tender cauliflower, shredded chicken, spinach, mushrooms, and a golden cheesy breadcrumb topping. Perfect for family dinners or meal prep.
Ingredients
1 head of cauliflower, cut into small florets
1 cooked rotisserie chicken, shredded
3 tablespoons unsalted butter
4 tablespoons flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Tillamook Swiss Cheese, shredded
1 cup Tillamook Mild Cheddar Cheese, shredded
3 cups fresh spinach
1 cup mushrooms, sliced
1/4 cup panko breadcrumbs
Instructions
1. Preheat oven to 375 degrees.
2. Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes. Drain and set aside.
3. Melt butter in a large sauté pan over low heat. Whisk in flour, then gradually add milk while whisking until smooth.
4. Season with salt and pepper. Stir in shredded cheeses until melted.
5. Add spinach and mushrooms. Cook for 3–4 minutes until spinach wilts and mushrooms soften.
6. Stir in cauliflower florets and shredded chicken. Mix well.
7. Pour mixture into a greased 9×9-inch casserole dish. Top with panko breadcrumbs.
8. Cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes until golden and bubbling.
Notes
You can prepare this bake ahead of time and refrigerate it for up to 24 hours before baking.
It also freezes well for up to 3 months in an airtight container.
For variations, try adding broccoli, zucchini, or roasted bell peppers for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American