Chicken Broccoli Cauliflower Casserole

This creamy, cheesy Chicken Broccoli Cauliflower Casserole is made with tender chicken, fresh vegetables, and a rich cheddar sauce, ready in just 50 minutes. The bubbling golden crust gives way to a savory, comforting filling that warms you up instantly. I love making this hearty meal when I need a crowd-pleasing dinner that uses up leftovers in the fridge.

Why This Classic Works

Casseroles often get a bad reputation for being mushy or bland, but I have found that the secret lies in how you prep the vegetables. By par-steaming the broccoli and cauliflower instead of boiling them, you ensure they retain a perfect tender-crisp texture without releasing excess water into the creamy sauce.

I used to just throw everything into the baking dish raw, but the sauce always separated and turned soupy. Now, taking those few extra minutes to pre-cook the greens and using sharp cheddar cheese guarantees a rich, velvety consistency that coats every bite perfectly.

Chicken Broccoli Cauliflower Casserole Ingredients

• 2 cups cooked chicken, cubed (rotisserie works great)
• 3 cups fresh broccoli florets, cut into bite-sized pieces
• 3 cups fresh cauliflower florets, cut into bite-sized pieces
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 cups sharp cheddar cheese, shredded and divided
• 1 cup crushed Ritz crackers or panko breadcrumbs
• 2 tablespoons unsalted butter, melted

How To Make Chicken Broccoli Cauliflower Casserole

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
2. Steam the Vegetables: Steam the broccoli and cauliflower florets for 3-4 minutes until they are just tender-crisp. Drain them thoroughly and pat dry with paper towels to remove excess moisture.
3. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, mayonnaise, sour cream, garlic powder, onion powder, and black pepper until smooth.
4. Combine Ingredients: Fold the cooked chicken, steamed vegetables, and 1 cup of the shredded cheddar cheese into the sauce mixture until everything is evenly coated.
5. Assemble the Casserole: Spread the chicken and vegetable mixture evenly into the prepared baking dish and top with the remaining 1 cup of cheddar cheese.
6. Add the Topping: In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this mixture evenly over the cheese layer.
7. Bake: Bake for 30-35 minutes until the sauce is bubbly around the edges and the topping is a deep golden brown.

Recipe Tips

• Drain Well: The most important step is removing water from the steamed veggies. If they are too wet, your casserole will be runny.
• Cheese Matters: Grate your own block of sharp cheddar cheese rather than buying pre-shredded bags, as the freshly grated cheese melts much smoother.
• Rotisserie Hack: Use a store-bought rotisserie chicken to cut your prep time in half and add extra flavor to the dish.
• Uniform Sizes: Cut your broccoli and cauliflower florets into similar sizes so they cook evenly without some pieces becoming mushy while others stay hard.

What To Serve With Chicken Broccoli Cauliflower Casserole

A crisp green salad with a tangy vinaigrette is the perfect side to cut through the richness of the cheese sauce. You can also serve this with garlic bread or soft dinner rolls to help scoop up every last bit of the creamy filling.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 2 months; just thaw it in the fridge overnight before reheating in the oven to maintain the texture.

FAQs

• Can I use frozen vegetables? Yes, you can use frozen broccoli and cauliflower, but be sure to thaw and drain them completely before mixing them into the sauce to avoid a watery casserole.
• Can I use raw chicken? No, the chicken must be fully cooked before adding it to the casserole, as the baking time is only enough to heat the dish through and melt the cheese.
• Can I make this ahead of time? Absolutely, you can assemble the entire casserole the night before, cover it tightly, and refrigerate it until you are ready to bake.
• What if I don’t like mayonnaise? You can substitute the mayonnaise with an equal amount of plain Greek yogurt or extra sour cream for a tangier flavor profile.

Nutrition

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 18g
• Protein: 24g

Chicken Broccoli Cauliflower Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Chicken Broccoli Cauliflower Casserole combines tender chicken and fresh veggies in a rich, creamy cheddar sauce, ready in under an hour. This comforting weeknight meal features a crispy golden cracker topping that adds the perfect crunch. It is an easy, hearty dinner that the whole family will love.

Ingredients

• 2 cups cooked chicken, cubed (rotisserie works great)

• 3 cups fresh broccoli florets, cut into bite-sized pieces

• 3 cups fresh cauliflower florets, cut into bite-sized pieces

• 1 can (10.5 oz) condensed cream of chicken soup

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper

• 2 cups sharp cheddar cheese, shredded and divided

• 1 cup crushed Ritz crackers or panko breadcrumbs

• 2 tablespoons unsalted butter, melted

Directions

• Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
• Steam the broccoli and cauliflower florets for 3-4 minutes until they are just tender-crisp. Drain them thoroughly and pat dry with paper towels to remove excess moisture.
• In a large mixing bowl, whisk together the cream of chicken soup, mayonnaise, sour cream, garlic powder, onion powder, and black pepper until smooth.
• Fold the cooked chicken, steamed vegetables, and 1 cup of the shredded cheddar cheese into the sauce mixture until everything is evenly coated.
• Spread the chicken and vegetable mixture evenly into the prepared baking dish and top with the remaining 1 cup of cheddar cheese.
• In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this mixture evenly over the cheese layer.
• Bake for 30-35 minutes until the sauce is bubbly around the edges and the topping is a deep golden brown.