Chicken Cauliflower Casserole

• 10 ounces cauliflower (1 package frozen florets)
• 1/2 cup onion, coarsely chopped
• 1/2 cup water
• 1 cup milk
• 1 tablespoon cornstarch
• 1 teaspoon chicken bouillon granule
• 1/2 teaspoon salt
• 1/4 cup American cheese, shredded
• 1 cup chicken, cooked and chopped
• 4 ounces pimentos (1 jar drained and diced)
• cooking spray

1. Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
2. Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
3. Add cheese; stir until cheese melts. Remove from heat.
4. Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

cauliflower, onion, water, milk, cornstarch, chicken bouillon granule, salt, american cheese, chicken, pimentos, cooking spray

Taken from www.food.com/recipe/chicken-cauliflower-casserole-274918 (may not work)