BUTTER CHICKEN CASSEROLE

Melt 2 tablespoons of butter in a saucepan over medium heat; add onion
and cook until caramelized. Add remaining butter, stir until melted. Add
1 packet Butter Chicken Spice Blend, then add cream and tomato sauce.
Bring to a simmer, cover, reduce heat and continue to simmer 20 minutes.
Preheat oven to 400°F. While sauce is simmering cook pasta according
to package directions, drain and reserve ½ cup liquid. Return pasta and
reserved cooking liquid to pot set over low heat. Stir in butter chicken
sauce, half of the Monterey Jack cheese, chicken and cauliflower. Transfer
to greased 9" square baking dish. Sprinkle with remaining Monterey Jack
cheese. Bake for 15-20 minutes or until golden and heated through.
Sprinkle crispy onions over top before serving.