Creamy Chicken Broccoli Cauliflower Casserole

By the time Wednesday rolls around, I don’t want a recipe with ten steps and three dirty pans. This one’s a favorite for exactly that reason. It leans on a rotisserie chicken or leftovers from Sunday, a bag of frozen vegetables, and a handful of cheese, and somehow still tastes like something you spent real effort on.

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There’s no rice or pasta in this one. The chicken, broccoli, and cauliflower are hearty enough to carry the whole plate on their own.

Why You’ll Love This Dinner

Using already-cooked chicken cuts out one of the more time-consuming parts of dinner. Frozen broccoli and cauliflower do the same for the vegetables, since there’s no washing or chopping required.

The sauce comes together right in the skillet before anything even hits the oven, so you’re not juggling a saucepan and a baking dish at the same time.

It also reheats well, which makes it a solid pick if you’re someone who likes having lunch already figured out for the next day. If broccoli and chicken together is a combination your family already loves, this chicken broccoli pasta bake is worth keeping in the rotation too.

Ingredients

This one comes together with pantry seasonings, a simple cheese sauce, and vegetables straight from the freezer.

• 2 cups chicken, shredded (cooked)
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 medium onion
• 1 teaspoon garlic, minced
• 1½ cups cauliflower, thawed
• 1 cup broccoli florets, thawed
• 1 cup cream cheese
• 2 cups half and half
• 2 cups cheddar cheese, shredded

If you don’t have leftover or rotisserie chicken on hand, you can poach chicken breasts on the stovetop before starting.

Step-by-Step Instructions

Preheat the oven. Set your oven to 400°F.

Season the chicken. In a bowl, toss the shredded chicken with the sea salt, black pepper, smoked paprika, and Italian seasoning until evenly coated.

Start the base. Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and garlic and sauté for a few seconds, just until fragrant.

Add the chicken and vegetables. Stir in the seasoned chicken, cauliflower, and broccoli. Cook for about 2 minutes, stirring so everything picks up a little flavor from the skillet.

Build the sauce. Add the cream cheese, half and half, and half a cup of the cheddar cheese. Bring the mixture to a simmer, stirring occasionally, until the cheese melts and the sauce looks smooth. Once it’s melted through, remove the skillet from the heat.

Assemble and top. Transfer the mixture into a 9×13 baking dish and sprinkle the remaining cheddar evenly over the top.

Bake. Bake for about 20 minutes, until the cheese on top is melted and turning golden.

Let it sit for a few minutes once it comes out of the oven. The sauce firms up slightly as it rests, which makes it easier to serve neat portions.

What to Serve With It

Since the vegetables are already built into this dish, a light side is usually all it needs. A simple green salad or a basket of warm rolls rounds things out nicely.

If your family likes extra broccoli on the table, this crockpot chicken and broccoli makes a good pairing for broccoli lovers on nights you want two vegetable-forward dishes going at once.

Variations

You can make this casserole with just broccoli or just cauliflower if that’s what you have in the freezer. Use the same total amount of vegetables and keep everything else the same.

Fresh broccoli and cauliflower work too, though they’ll need a quick steam or blanch first so they turn tender during baking.

If you’re a fan of creamy, cheese-forward chicken bakes like this one, this spinach artichoke chicken casserole has a similar rich, cheesy profile worth trying next.

Storage

Leftovers keep in the refrigerator for up to 3 days in an airtight container.

For longer storage, freeze the cooled casserole in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator before reheating.

To reheat, warm individual portions in the microwave, or cover the whole dish with foil and heat it in a 350°F oven until warmed through. A small splash of half and half stirred in helps loosen the sauce if it’s thickened up too much.

Frequently Asked Questions

Can I use fresh broccoli and cauliflower instead of frozen?
Yes. Steam or blanch them briefly first so they become tender during baking, since fresh vegetables need a bit of a head start.

Can I assemble this ahead of time?
Yes. You can put the casserole together, cover it, and refrigerate for up to 24 hours before baking.

What if I only have broccoli or only cauliflower?
That’s fine. Use the same total amount of vegetables called for and keep the rest of the recipe as written.

Why is my sauce watery?
Excess moisture from the vegetables is usually the culprit. Make sure the broccoli and cauliflower are thawed and well drained before they go into the skillet.

Can I use rotisserie chicken?
Yes, rotisserie chicken works great here and saves you a step. You’ll need about 2 cups shredded.

Do I need to cook the chicken from raw?
Not if you already have cooked chicken. If you’re starting from raw breasts, simmer them in water or broth until they reach 165°F, then shred before using.

Warm Closing

This is the kind of dinner that comes together fast but still feels like a real meal. Simple ingredients, one skillet, one dish, and dinner’s basically done.