Best 2 Broccoli Cauliflower Chicken Casserole Recipes

Broccoli cauliflower chicken casserole is a delicious and comforting dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The chicken is tender and juicy, the vegetables are cooked to perfection, and the cheese sauce is creamy and flavorful. This casserole is sure to be a hit with the whole family, and it is also a great way to use up leftover chicken.

Let's cook with our recipes!

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Cheesy Chicken-Broccoli-Cauliflower Casserole image

Delicious and filling! Cheesy mixture can also be made into a soup.

Provided by heatherbreeze

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10 ounce) can low-sodium cream of mushroom soup
2 skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
Bake in the preheated oven until bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Broccoli-Cauliflower Chicken Casserole image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

Tips:

Fresh is best: Use fresh broccoli and cauliflower for the best flavor and texture. If you're using frozen vegetables, thaw them completely before cooking.
Don't overcook the vegetables: The broccoli and cauliflower should be tender but still have a bit of a crunch. Overcooked vegetables will be mushy and bland.
Use a good quality cheese: The cheese is a key ingredient in this casserole, so don't skimp on quality. Use a sharp cheddar cheese for a bold flavor, or a milder cheese like mozzarella or Monterey Jack if you prefer.
Season the casserole well: Don't be afraid to season the casserole with salt and pepper. You can also add other spices and herbs to taste, such as garlic powder, onion powder, or paprika.
Serve the casserole hot: This casserole is best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This broccoli cauliflower chicken casserole is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's also a great way to get your kids to eat their vegetables. With its creamy sauce, tender vegetables, and crispy chicken, this casserole is sure to be a hit with the whole family.

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