(2 Tbs. Peace and Love)
Preheat oven to 350°
In large skillet over medium-high heat, brown chicken in 3 Tbs. Butter. Once chicken is browned on both sides, add ham, onion and mushrooms to pan. Reduce heat to medium and continue cooking until onions are translucent and soft.
At the same time, steam the head of cauliflower (whole) in chicken broth, in a covered sauce pot over high heat. Steam until cauliflower is fork tender. Drain chicken brothand leave cauliflower in hot pot. This will allow some of the excess moisture to evaporate. Once nearly all of the liquid is evaporated, fork mash the cauliflower.
In medium sauce pot, combine heavy cream, ½ cup Parmesan cheese, sour cream, 1.5 oz. Swiss cheese, tarragon and salt and pepper. Bring to a boil over medium-high heat and then reduce heat to low and simmer – About 10 minutes. Stir frequently.
In a 3 quart 9 x 9casserole dish, combine cauliflower, meat mixture and sauce. Once all the ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese. Bake for 25 minutes.
Prep Time – 15 Minutes
Cook Time – 45 Minutes
Makes Servings: 8
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***