• 4 cups of cooked chicken or turkey
  • 6 cups of finely chopped cauliflower
  • 1 pound of diced baby Bella mushrooms, wash it nicely and slice
  • 1 large chopped onion
  • 1 cup of grated Mozzarella
  • 2 tablespoon of olive oil
  • 1 tablespoon of dried thyme
  • 1 tablespoon of poultry seasoning
  • salt and freshly ground black pepper to taste

For the Sauce

  • 1 cup of sour cream if not regular
  • 1 cup of grated Mozzarella
  • 1/2 cup of grated Parmesan
  • 2 tablespoon of mustard
  • 1/2 tablespoons of thyme and poultry seasoning
  • 1/2 cup of mayo


  1. Prepare the oven first. Preheat the oven to about 375 For 195 C. Use a large or medium size of glass or crockery casserole dish, of about 10″ x 13″. Use olive oil or any non-stick spray on the base.
  2. Prepare the cauliflower. To make 6 cups of cauliflower, chop up a big one and measure. When you have enough pieces, use the food processor to make them into a paste.
  3. Prepare the mushrooms and chicken. Wash them properly and dice them. Do the same with the turkey or chicken pieces you might have. You can even use leftovers. This is usually a great idea.
  4. Heat oil in a large non-stick frying pan, and saute the mushrooms until they become tender and release all their liquid. You can find the mushrooms turning brown by now. Now, place the mushrooms at the bottom of the baking dish.

  1. Return to the pan and saute the onions now. Once they begin to soften and turning brown, place them over on the mushrooms now. Spread the chicken like so.
  2. Mix everything into a thick paste to prepare the sauce mixture. Spread the sauce and all other items. Cook for another 40 minutes.

NOTES – The paste should be bit larger than the size of rice. You could also grate the cauliflower.