1cupchicken stock (chicken broth or chicken bouillon) - low sodium
1cupground chicken (minced chicken)
1teaspoongarlic powder
1teaspoonground black pepper
½teaspoongarlic salt
1tablespoonall purpose flour (plain flour Australia and UK)
½cupmilk
1cupParmesan cheese - shredded
1cupMozzarella cheese - shredded
Instructions
Preheat oven to 450 degrees Fahrenheit. Spray an 8×11 baking dish with some cooking spray and set it aside.
Toss cauliflower onto a baking sheet and roast for about 25 minutes until tender and starting to brown.
Cook pasta according to package directions.
Meanwhile, add 1 tablespoon olive oil, onions, and garlic in a large skillet over medium-high heat. Let it boil for 2 minutes. Add in chicken stock, chicken, and spices. Let simmer for about 5 more minutes.
Now whisk in flour and milk. Let the mixture thicken and simmer for about 5 more minutes. Taste and adjust seasonings.
Now add in cooked pasta, 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese, and cauliflower. Stir well to combine.
Pour the pasta mixture into the baking dish and top with all the remaining cheeses.
Bake for 20 to 25 minutes until cheese is golden brown and bubbly.