- 3 – 12 oz. bags frozen riced cauliflower
- 1 – 16oz. bag frozen broccoli florets
- 1 – 8oz. bag frozen chopped spinach
- 1 cup frozen peas( optional, omit for lower carbs)
- 1 medium onion, diced
- 8 oz. white or cremini mushrooms, diced
- 3 cups cooked chopped chicken, white and/or dark meat.
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon salt
- pepper, to taste
- 4 oz. cream cheese
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
- 2 cups sharp cheddar cheese, shredded
- 1 pinch cayenne pepper
In a medium stock pot, heat the riced cauliflower, broccoli, and spinach until hot, stirring occasionally. While the vegetables are heating, saute the onion and mushrooms in butter over medium heat until soft and beginning to brown. Add the garlic and cook 1 minute more. Add the half and half, cream cheese, Parmesan cheese, mustard, salt, cayenne pepper, and black pepper. Whisk over medium low heat until the cream cheese has melted ans the sauce is smooth. Once the vegetables are hot, remove from heat and place in a fine mesh strainer. Using the back of a large spoon, press about 1.5 cups of water out of the vegetables and return them to the pot (this may need to be done in batches depending on how big your strainer is.) Add the chicken, peas(if using) and sauce to the vegetables and stir to combine. Spoon the mixture into a 9×13 baking dish. Top with the sharp cheddar cheese. Bake uncovered at 350° for about 25 minutes until the cheese is melted and bubbly. Enjoy!