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How to make Chicken and spinach cauliflower cheese pots

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 1 small (800g) cauliflower, cut into florets
  • 2 teaspoons 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.