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chicken broccoli cauliflower casserole
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Chicken Broccoli Cauliflower Casserole In Oven

This chicken broccoli cauliflower casserole in the oven is one of those dinners I love making when I want something warm, creamy, and filling without overthinking it.
Course Main
Keyword chicken broccoli cauliflower casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Geraldine Julie

Ingredients

  • 2 cups cooked shredded chicken
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ cup breadcrumbs
  • 1 tablespoon melted butter

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
  • In a skillet over medium heat, heat olive oil. Add onion and cook for 2 - 3 minutes until softened. Stir in garlic and cook for another 30 seconds.
  • Add heavy cream and sour cream to the skillet. Stir well, then mix in cheddar cheese, Parmesan, salt, pepper and paprika. Cook briefly until the cheese begins to melt.
  • Add chicken, broccoli and cauliflower with the creamy sauce. Mix gently to coat everything evenly.
  • Transfer mixture to the prepared baking dish. In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
  • Bake for 25 - 30 minutes until bubbly and golden on top.
  • Let the casserole rest for 5 minutes before serving.

Notes

Taste & Texture

Creamy, cheesy, and hearty with tender chicken and soft vegetables, finished with a lightly crisp topping.

Storage, Freezing & Reheating

  • Fridge: Store leftovers in an airtight container for 3 - 4 days.
  • Freezer: Freeze for up to 2 months.
  • Reheat: Warm in the oven or microwave until heated through.

Cooking Time and Temperature

I bake this casserole at 375°F (190°C), which gives the sauce enough time to bubble properly while the top turns golden. If your vegetables are on the larger side or very firm, they may need a little extra time.
If I want the top more golden, I sometimes finish it under the broiler for a minute or two, but I keep a close eye on it.

Serving Recommendations

I like serving this with something fresh on the side, usually a simple green salad, because the casserole itself is already rich and filling.
If I’m feeding hungrier people, I’d add garlic bread or even some roasted potatoes. It’s also one of those meals that doesn’t need much else because it already has chicken, vegetables, and sauce all in one dish.

Recipe Variations and Substitutions

  • Rotisserie chicken works perfectly here, and I use that often when I want to make things easier.
  • Fresh or frozen broccoli and cauliflower both work, as long as frozen vegetables are thawed and drained well.
  • You can swap the cheddar for mozzarella or a cheese blend if that’s what you have.
  • Greek yogurt works in place of sour cream if you want a lighter option.

Proper Storage Tips

  • I always let the casserole cool a bit before storing it so it doesn’t trap too much moisture.
  • Keep leftovers in an airtight container in the fridge, and if I know I won’t eat it within a couple of days, I freeze it instead.
  • For the best texture, I prefer freezing it before baking, especially if I’m making it ahead.

Pro Tips for Success

  • Cut the vegetables into small florets so they cook evenly.
  • Don’t overcook the sauce in the pan because it will continue cooking in the oven.
  • Let the casserole rest before serving so it sets properly.
  • If you like more crunch, don’t skip the buttery breadcrumb topping.