Creamy Chicken Broccoli Cauliflower Casserole
A creamy, cheesy baked casserole with shredded chicken, broccoli, and cauliflower, ready in 35 minutes.
Equipment
- Large non-stick skillet
- 9x13 baking dish
- Spatula
- Measuring spoons
Ingredients
- 2 cups chicken shredded, cooked
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1 medium onion
- 1 tsp garlic minced
- 1.5 cup cauliflower thawed
- 1 cup broccoli florets thawed
- 1 cup cream cheese
- 2 cup half and half
- 2 cup cheddar cheese shredded
Instructions
- Preheat the oven to 400°F.
- In a bowl, season shredded chicken with salt, pepper, smoked paprika, and Italian seasoning.
- Heat a large non-stick skillet on medium heat with oil. Sauté onion and garlic for a few seconds.
- Add chicken, cauliflower, and broccoli. Stir all together. Cook for 2 minutes.
- Add cream cheese, half and half, and ½ cup of cheese. Bring to a simmer until the cheese melts, then remove from the stove.
- Transfer the chicken mixture to a 9x13 inch baking dish. Sprinkle the top with the rest of the cheese.
- Bake in the oven for 20 minutes, until the cheese is nicely golden.
- Remove and garnish with chopped parsley (optional).
Notes
Thaw and drain the vegetables well to avoid a watery casserole. Reserve some cheese for the topping to get a creamy filling with a golden, bubbly top. Let the casserole rest for a few minutes before serving. Assemble up to 24 hours ahead and refrigerate before baking.
