Cauliflower Chicken Casserole

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.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 20

Broil 2

Total Time 42

Servings

Calories 583kcal

Author Sharon Rhodes

Ingredients

2 cups cauliflower florets
2 cups broccoli florets
½ cup cream cheese *softened
2 tbsp mayonnaise
½ tsp garlic powder
¼ tsp sea salt
¼ tsp freshly ground pepper
¾ cup grated cheese *¼ cup in the sauce and ½ cup for topping
2 cups cooked and shredded chicken

Instructions

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.

Video

Notes

Storage tips

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.

Nutrition