This is pretty much Chicken Alfredo without any noodles involved. I’m not a pasta fan, so it was pretty much perfect to me. I was a bit hesitant to use evaporated milk. I know it’s real milk with some of the water removed, but shelf stable dairy products just weird me out. Once I got over the canned milk thing, I was really, really impressed by this dish. It was so easy to make and super flavorful. I did add some extra spices by sprinkling the chicken with Kosher salt, black pepper and garlic powder. That definitely helped the dish. Next time, I think the only other thing I would add would be some Dijon mustard. I really think that would have enhanced the flavor even more. And I might add broccoli as well just to add some extra color and vegetables. The spinach was really good in this dish. I thought it might be kind of gross since it was added at the last-minute before baking. This recipe is great as is, but a few easy additions
A quick note about serving: I think it would be easier to do this in one large casserole dish or in 1 cup ramekins. I followed the directions and a 2 cup serving dish was the size of a cereal bowl, which is a lot of food. I think a 1 cup ramekin would be the perfect size accompanied with some extra veggies or a salad.
Chicken Spinach & Cauliflower Cheese Pots
Adapted from Taste.Com.Au.
1 small (800g) cauliflower, cut into florets
2 teaspoons olive oil
- 2 teaspoons olive oil
- Kosher salt, black pepper, garlic powder, for seasoning
- 3 Tablespoons/40g butter
- 1/4 cup all-purpose flour (I used Better Batter.)
- 1 cup low-sodium chicken stock
- 375ml can evaporated milk
- 3 ounces/80g baby spinach
- 1/3 cup grated tasty cheese (I used a sharp English Cheddar)