Cauliflower Chicken Casserole

Ingredients for 4 servings:

• 250 g pasta
• 1 onion(s), peeled and diced
• 4 chicken breast fillets
• 500 g cauliflower
• 200 g mushrooms
• 1 can/n tomatoes, peeled
• some broth
• butter
• 2 tbsp flour
• 300 ml milk
• salt and pepper
• Cheese, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the pasta in plenty of salted water until al dente. Divide the cauliflower into florets and bring to a boil in boiling water. Dice the chicken breast fillets and season with salt and pepper. Slice the mushrooms. Brown the diced onions in a little butter, add the chicken and brown them thoroughly. Remove the meat and onions from the pan and brown the vegetables. Add the tomatoes and deglaze with a little stock. Return the meat to the pan and mix everything together. Season with salt and pepper. Melt the butter, add the flour (the flour should not brown), deglaze with milk, and season with salt and pepper. Now alternate layers of pasta, white sauce, and meat sauce in a casserole dish. The last layer should be the white sauce. If desired, you can sprinkle the whole thing with grated cheese. Bake the casserole at 200°C for about 30 minutes.