Low Carb Chicken Casserole - cooking recipe

Ingredients

1 (16 ounce) bag frozen cauliflower, thawed and set aside
3 tablespoons stick margarine
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 1/2 tablespoons chicken seasoning
Cheese Sauce
2 1/2 tablespoons stick margarine
2 1/2 tablespoons flour
2 cups shredded sharp cheddar cheese, divided
1 1/4 cups 2% low-fat milk
1/2 teaspoon black pepper (to taste)
1/4 teaspoon salt (to taste)

Preparation

Preheat oven to 350 degrees.
In a skillet large enough to hold chicken, melt margarine over medium heat.
Add chicken and sprinkle with chicken seasoning, stirring well to coat.
Cook chicken until no longer pink and slightly browned, set aside.
To make the Cheese Sauce:
In a medium sized sauce pan, melt margarine over medium/low heat.
Add flour and cook until lightly browned, and stir in milk a little at a time until slightly thickened.
Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk .
Then add salt and pepper to taste.
In a large bowl, add cauliflower,chicken, and cheese sauce.
In a greased 2 quart baking dish, add the cauliflower mixture.
Sprinkle with remaining cheese,and bake at 350 degrees for 35 minutes.