Chicken Stuffed Cauliflower
|Cauliflower head||1 Large|
|Canned cream of celery soup||10 3⁄4 Ounce, undiluted, divided (1 Can)|
|Leftover cooked chicken||1 1⁄4 Cup (20 tbs), diced|
|Chopped parsley||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Cook cauliflower with core-side down, covered, in 1 inch boiling salted water for 10 minutes; turn over and cook 5 minutes longer.
Remove and cut out core.
Place cauliflower in 1 1/2-quart casserole, cavity-side up.
Combine 1/2 can soup, chicken, parsley, pimiento, and pepper.
Heat thoroughly and place in cavity of cauliflower.
Heat remaining soup; pour around edge of cauliflower.
Sprinkle top with Parmesan cheese and bake at 350° for 10 minutes.