Cheesy Rotisserie Chicken, Cauliflower & Mushroom Bake
3 tbsp Olive oil
1 lb Crimini mushrooms, sliced
1/2 Yellow onion, diced
3 Garlic cloves, chopped
2 Rosemary sprigs, minced
Kosher salt, to taste
Ground black pepper, to taste
1 cup Chicken broth
1 cup Heavy cream
2 cups Shredded rotisserie chicken
2 cups Cauliflower florets
1/4 cup Grated parmesan
2 tbsp Parsley
1/4 cup Almonds

Preheat the oven to 400 degrees F.

Heat a large Dutch oven or high-sided skillet over medium-high heat. Add the olive oil and when hot add in the mushrooms. Cook the mushrooms until they start to brown, about 6 to 8 minutes.

Add in the onions and the garlic and season with salt and pepper. Add in the rosemary and cook for an additional 4 to 5 minutes until the onions and the garlic are translucent.

Pour in the chicken broth and the cream and bring to a simmer and cook for 5 minutes to thicken.

Reduce the heat to medium-low and stir in the chicken, cauliflower and half of the parmesan.

Place the remaining parmesan, the parsley and the almonds in a small bowl and season with salt and pepper. Sprinkle over the top of the chicken mixture and place in the oven until bubbling and golden brown around the edges and top. Serve and enjoy!

Have a large family to feed or want a delicious meal you can save and eat the whole week? This big-patch chicken bake is perfect for any brood or meal-prep session. And by shredding the meat of a rotisserie chicken, you don't need to prep that beforehand. A step removed! Both cheesy and filling, this recipe will fill you with comfort.