Some nights, you just want food that feels like a warm hug. This Chicken Broccoli Cauliflower Casserole hits that spot with its creamy sauce and melty cheese layers. It’s one of those meals you can almost smell as it bakes, filling the kitchen with a savory aroma that pulls everyone to the table. I remember the first time I made it — I was halfway through chopping the veggies when the phone rang, and honestly, I almost forgot to preheat the oven. But when I finally slid the casserole in, the wait was totally worth it.
The mix of tender broccoli and cauliflower with shredded chicken is comforting yet fresh, and the cheeses melt into a sauce that’s just rich enough without feeling heavy. It’s not fancy, but that’s kind of the point — a simple, satisfying dish that makes weeknights feel a little less rushed. Plus, the leftovers reheat surprisingly well, so you can look forward to it again without the full effort.
- Combines fresh veggies and chicken in a creamy, cheesy bake that’s hearty but not overwhelming.
- It’s simple — and that’s kind of the point; no complicated steps or obscure ingredients.
- Great for meal prep or feeding a family, with leftovers that maintain their flavor and texture.
- The crusty Parmesan topping adds a nice contrast to the creamy interior, though it can get a bit browned if you’re distracted.
If you’re a bit nervous about balancing the flavors, don’t worry — the sour cream and mayonnaise blend keeps the sauce smooth and tangy but subtle. It’s a forgiving recipe if you’re experimenting with ratios or swapping out veggies.
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Chicken Broccoli Cauliflower Casserole
- Total Time: 55 minutes
- Yield: 6 1x
Description
A hearty and comforting chicken casserole loaded with tender broccoli and cauliflower, baked in a creamy cheese sauce. Perfect for a family dinner or meal prep.
Ingredients
2 cups cooked chicken breast, shredded
2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup chopped yellow onion
3 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C).
Steam the broccoli and cauliflower florets in a steamer basket over boiling water for 5 minutes until tender but still crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.
Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, stirring continuously until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the sour cream, mayonnaise, salt, black pepper, dried thyme, and paprika until smooth.
In a large mixing bowl, combine the shredded chicken, steamed broccoli, steamed cauliflower, cheddar cheese, mozzarella cheese, and the creamy sauce. Mix well to combine all ingredients evenly.
Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 30 minutes until the casserole is bubbly and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
About your kitchen setup: You don’t need anything fancy — just a good baking dish and a medium saucepan to make the sauce. When serving, it pairs beautifully with a crisp green salad or some crusty bread to soak up the sauce. I’ve tried swapping cauliflower for zucchini once, and it worked okay, but the texture was a little softer than I expected. Sometimes I add a sprinkle of chili flakes for a tiny kick, but that’s just me. You could also toss in some cooked mushrooms or swap cheddar for Gruyère if you’re feeling adventurous, though I haven’t tested those thoroughly.
FAQ
Can I use frozen broccoli and cauliflower?
Yes, just make sure to thaw and drain them well before mixing so the casserole doesn’t get watery.
Is this casserole freezer-friendly?
Definitely. Freeze it in an airtight container and thaw overnight in the fridge before reheating.
Can I make this dairy-free?
You might try dairy-free sour cream and cheese alternatives, but the texture and flavor will change quite a bit.
How long does it keep in the fridge?
Up to three days in an airtight container, reheated gently.
When you need a meal that’s both cozy and easy, this casserole is a quiet winner. Give it a go, save it for later, and maybe print it out for those nights when the comfort food craving comes knocking.