My internet searching left me lacking this week, so I just made something up:

• “Rice” one small head of cauliflower. Place in greased 9 x 13 casserole dish.
• Add 1-2 cups of rotisserie chicken on top of cauliflower.
• Saute in olive oil…
  • One small white onion, chopped
  • One bulb of garlic, crushed
  • 8 oz. sliced mushrooms
  • One bunch of cut asparagus
  • Pour on top of chicken.
• In small sauce pan, heat one pint of heavy whipping cream (promise me not to look at the fat content, just the carbs!).
  • Once steaming, add 8 oz. extra sharp cheddar
  • Simmer until thickened, stirring frequently.
  • Salt, pepper, etc. to taste.
  • Pour over veggies and chicken.
• Bake at 375* for 30 minutes.

This was totally satisfying, but pretty runny. Next time, I won’t be so lazy and I will use butter/flour to make a roux before making the cheese sauce. Other than that, I will be a happy camper at lunch all week!