This Cauliflower Chicken Casserole recipe combines tender chicken pieces with steamed cauliflower florets, all smothered in a creamy sauce and topped with melted cheese. The flavors meld together perfectly, creating a comforting and satisfying meal that is both nutritious and delicious.
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Want more healthy casserole recipe ideas? Both this Philly Cheese Steak Casserole and this Tex Mex Ground Beef Casserole are delicious options. Check out all of our Healthy Dinner recipes for inspiration.
Why we love this recipe
- This recipe is so easy to make and any leftovers reheat really well. It can also be prepped ahead of time, making it suitable for meal planning or busy schedules.
- It is so creamy and comforting. The creaminess adds a layer of indulgence and makes the casserole feel satisfying and decadent while still being wholesome. No canned soups needed!
- This dish also has a versatility factor where you can customize it based on personal preferences and dietary needs.
- It is PACKED with protein keeping you satisfied and full as a result.
- This recipe is also naturally gluten-free, keto-friendly, and low-carb. Bonus!
- cauliflower – we love the tender and creamy consistency of cauliflower and how easily it compliments the other flavors in this casserole. You can use all cauliflower or split it in half and add some broccoli also. Adding broccoli to your casserole can bring a pop of color.
- cream cheese – adds richness and depth of flavor to this dish.
- mayonnaise – try making homemade mayonnaise! If you can’t have mayo due to an egg allergy, a dollop of sour cream is a great substitution.
- cooked chicken – shredded or cubed into bite-sized pieces. A great tip is to use leftover rotisserie! We use it all the time in recipes like this. Rotisserie chicken just makes things fast and easy. Another great method is poached! Check out this how to poach chicken recipe for tender delicious chicken breast.
- cheese – we use marble cheese or parmesan cheese as they are the BEST for getting that crispy, crust on top with those coveted brown spots.
- garlic powder – adds a pungent and slightly spicy taste to cut through the richness, balancing the flavors.
- sea salt – this ties all of the ingredients together.
- freshly ground pepper – brings a bit of punch to the recipe
- saucepan – for steaming the cauliflower
- mixing bowl – for combining the ingredients for the creamy sauce
- casserole dish – we use a ceramic 9×9 casserole dish for this recipe
First, start by preheating the oven and lightly greasing the baking dish.
Next, get started on prepping the veggies. Chop the cauliflower (and broccoli if you are using both) into evenly sized florets.
Then, add some water to the saucepan and set it over medium-high heat and bring it to a rolling boil. Add the cauliflower and broccoli to the saucepan and steam them until they are fork-tender.
Drain the water and leave the cauliflower and broccoli in the saucepan. Set it aside.
Meanwhile, in a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings.
That is all you need to make the creamy sauce of this baked chicken and cauliflower recipe.
No canned soup full of random ingredients is needed making this a healthier meal.
Then, grate the cheese. As mentioned above we really love using marble cheese which has both white and orange cheddar cheese. Based on my firsthand experience, it is the BEST for melting and creating that ooey-gooey top layer.
A little bit will be mixed into the cream cheese mixture and the rest will be used on the top.
Next, add the shredded chicken, along with the steamed cauliflower and broccoli to the bowl with the cream cheese mixture.
The steamed veggies are warm enough to soften the cream cheese which also makes stirring all of the components together super easy.
Finally, pour the mixture into the prepared pan and add the layer of grated cheese evenly on top.
After baking, turn on the broiler and leave the casserole in the oven for another 2-3 minutes.
Post broil, this cauliflower chicken bake is cheesy perfection with those yummy, crispy browned bits.
- Use cauliflower rice for a twist instead of the cauliflower florets. They are just a pulse away in the food processor and it adds so much nutrition.
- Other additions for a ‘loaded’ version could include bacon, potatoes, mushrooms, spinach, celery, and a few tablespoons of sliced green onions on top.
- Splash with some hot buffalo sauce if you like a little spice.
- Add a little texture to the topping by sprinkling in some Gluten-Free Almond Flour Breadcrumbs which are still grain-free and keto diet/low carb friendly. It also adds fiber! Bonus.
- Pair the casserole with a crisp and refreshing side salad. A simple green salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing can complement the creamy casserole beautifully.
- For a heartier meal, serve this over cooked rice, lentils, or quinoa. They will absorb the creamy sauce and create a combination of both tastes and textures.
Yes, you can assemble the casserole and refrigerate it until ready to bake. This makes it a convenient option for meal prepping or when you have guests coming over.
Yes, but make sure to thaw and drain them well before using them in the casserole to prevent excess moisture.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly before serving.
We don’t recommend freezing this recipe.
More chicken recipes
**This recipe was originally posted on April 20, 2020, and updated on March 9, 2021, and again on December 12, 2021, and updated again on July 19, 2023, with recipe notes, writing, and new photos.**
If you’ve tried our Chicken Cauliflower Casserole, please rate the recipe and let us know how it turned out by leaving me a comment below. We’re always interested in feedback!
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Cauliflower Chicken Casserole
- Heat the oven to 375, grease a 9 x 9 oven-safe dish ( we use an avocado oil spray ), and set aside.
- Start by preparing your cauliflower and broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the florets. Let them cook for 2-3 minutes. When they are done they should be fork-tender. Drain the water, return the cauliflower and broccoli to the saucepan, and set aside.
- In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add ¼ cup of the grated cheese, then the shredded chicken. Finally, stir in the steamed cauliflower and broccoli and mix it all together.
- Transfer the chicken and cauliflower mixture into the prepared baking dish and cover with the last ½ cup of grated cheese.
- Place in the oven and bake for 20 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browned in spots.
- Serve warm.
- Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly before serving.
- We don’t recommend freezing this recipe.