Chicken Tetrazzini Casserole with Cauliflower

This Cauliflower and Chicken Tetrazzini Casserole is a hearty and comforting dish that is great for a cozy family dinner. It has soft spaghetti, cauliflower, shredded rotisserie chicken, and a cheese sauce that is baked until it is golden and bubbly.

Ingredients:

• 8 ounces spaghetti
• 1 head cauliflower, cut into small florets
• 2 cups shredded rotisserie chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package to cook the spaghetti

Remove the water and set it aside

Boil salted water in a large pot and blanch the cauliflower for about two minutes, or until it is just barely soft

Remove the water and set it aside

Melt the butter in a big pan over medium-low heat

To make a roux, add the flour and stir it in constantly for one to two minutes

To make it smooth, slowly whisk in the milk and chicken broth

Bring to a simmer and cook for about 5 minutes, or until it gets thick

It's time to add the garlic powder, onion powder, nutmeg, salt, and pepper

Mix the cheeses in until they melt and the sauce is smooth

Toss the cooked spaghetti, cauliflower, and shredded chicken into the sauce slowly to mix them in

Put the mixture in a 9x13-inch baking dish that has been greased

Put it in the oven for 25 to 30 minutes, or until the top is bubbly and golden brown

Add chopped parsley as a garnish before serving