There are nights when everyone’s hungry, there’s chicken in the fridge, but the idea of juggling separate sides and mains just isn’t happening. That’s exactly how this Cheesy Chicken Broccoli Cauliflower Casserole came to life at my house. I needed something cozy, low on dishes, and filling enough that nobody went looking for snacks an hour later.
This casserole hits all of those boxes: chicken, veggies, and plenty of cheese in one pan. It’s a solid way to use frozen riced cauliflower and that bag of broccoli that always seems to be hanging around. The prep is straightforward, reheats well for lunches, and it’s naturally on the lighter, low-carb side without feeling skimpy. If you’re after a dependable, family-friendly dinner that just works, this one earns a regular spot in the rotation.
How to Make The Perfect Cheesy Chicken Broccoli Cauliflower Casserole
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Tools of the Trade & Core Ingredients
- 1 pound boneless chicken breast
- 2 teaspoons olive oil
- Salt and pepper, to taste
- 3 cups chopped broccoli florets
- 10 ounces frozen riced cauliflower
- 1/3 cup light sour cream or plain cream cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning or a mix of dried thyme and oregano
- 1 1/2 cups freshly shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 8×8-inch baking dish
- Large pot for boiling broccoli
- Non-stick skillet for cooking chicken
- Large mixing bowl
- Strainer or colander (fine mesh works best)
- Spatula or wooden spoon
- Aluminum foil
Putting It All Together
- Cook and rest the chicken: Pound the chicken breasts to an even 1/2-inch thickness so they cook evenly. Rub both sides with olive oil and season generously with salt and pepper. Heat a non-stick skillet over medium-high heat. When hot, add the chicken and cook for about 4–5 minutes on the first side, then flip and cook another 4 minutes or until the center is no longer pink. Don’t slice right away—take the pan off the heat and let the chicken rest while you prep the veggies so the juices stay inside.
- Blanch the broccoli: While the chicken cooks, bring a large pot of salted water to a light boil. Add the chopped broccoli florets and cook for 2–3 minutes, just until bright green and slightly tender. Don’t overcook—they’ll soften more in the oven. Drain very well and set aside.
- Prep and dry the cauliflower rice: Cook the frozen riced cauliflower according to the package directions. When it’s hot, transfer it to a fine mesh strainer or colander. Use a spatula to press down and push out as much liquid as you can. The cauliflower should look slightly fluffy and no longer dripping water. This step keeps the casserole from turning watery.
- Preheat and chop: Preheat your oven to 350°F (175°C). Dice the rested chicken into bite-size pieces. Try to keep them fairly even so every scoop of casserole gets a good mix of chicken and veggies.
- Mix the casserole base: In a large mixing bowl, combine the drained cauliflower rice, blanched broccoli, and diced chicken. Add the sour cream (or cream cheese), garlic powder, Italian seasoning, 1 cup of the shredded cheddar (save the remaining 1/2 cup for the top), and the grated Parmesan. Stir until everything is well coated and evenly distributed. Taste a small bite and adjust the salt and pepper as needed before baking.
- Assemble in the baking dish: Lightly grease your 8×8-inch baking dish if it isn’t non-stick. Spread the mixture into an even layer, pressing it gently into the corners. Sprinkle the remaining 1/2 cup cheddar evenly over the top so you get good coverage when it melts.
- Bake covered: Cover the dish tightly with foil and bake at 350°F for about 25 minutes. You’re looking for the casserole to be heated through and the broccoli to be tender when pierced with a fork. If it’s still cool in the center, give it another 3–5 minutes, still covered.
- Broil for a bubbly top: Switch the oven to broil. Remove the foil and return the dish to the oven for 2–3 minutes, just until the cheese on top is fully melted, bubbling, and starting to get light golden spots. Stay close and watch it—broilers can go from perfect to burnt quickly.
- Rest and serve: Let the casserole sit for about 5 minutes before serving. This short rest helps it firm up a bit so it scoops more cleanly and keeps everyone from burning their mouths on molten cheese.
Getting Cauliflower Really Dry
If you’ve ever made a “healthy” casserole that turned soupy, chances are the cauliflower was too wet. Frozen riced cauliflower holds a lot of water, and if you skip drying it properly, that liquid ends up in your pan. After cooking the cauliflower rice, always drain it in a fine mesh strainer. Use a spatula or the back of a spoon to press firmly and squeeze out extra moisture. For an even drier result, you can transfer it to a clean kitchen towel and gently wring out more liquid—just don’t go so hard that you turn it into mush. The goal is cauliflower that’s hot, fluffy, and no longer releasing visible water. This one step is the difference between a creamy, scoopable casserole and a watery one.
Best Cheese Combos
Cheddar is the base here because it melts well and has a familiar, kid-friendly flavor, but you can tweak the cheese blend depending on what you like. A mix of half sharp cheddar and half mozzarella gives you both flavor and extra meltiness. For a more grown-up version, try swapping some cheddar for Gruyère or smoked gouda—both add deeper flavor without making the sauce heavy. Just keep at least half the total cheese as something that melts smoothly, like cheddar, mozzarella, or Monterey Jack. Avoid using only very hard cheeses like Parmesan, since they don’t melt into a creamy layer on their own. Whatever you choose, grate it fresh if you can; pre-shredded cheese often has anti-caking agents that can make the topping less smooth.
Easy Add-Ins and Swaps
This Cheesy Chicken Broccoli Cauliflower Casserole is flexible, which is exactly what you want on a busy weeknight. For extra protein, stir in some cooked, crumbled bacon or a handful of diced ham along with the chicken. If you’re short on chicken breast, leftover rotisserie chicken works well—just remove the skin and chop it small. You can swap the broccoli for green beans or a mix of vegetables, as long as you blanch or steam them first and drain them thoroughly. For a bit of heat, add red pepper flakes or a pinch of cayenne to the seasoning. Want it creamier? Use full-fat sour cream or cream cheese instead of light. Just keep the basic structure the same: cooked chicken, blanched veggies, well-dried cauliflower rice, seasoned creamy binder, and a good layer of cheese on top.
Curious About This Recipe? Read On
Can I make this Cheesy Chicken Broccoli Cauliflower Casserole ahead of time?
Yes, this casserole is very make-ahead friendly. You can fully assemble it up to the point of baking, then cover it tightly and refrigerate for up to 24 hours. When baking from cold, add about 5–10 extra minutes to the covered bake time to ensure the center gets hot. Check the middle with a spoon; it should be steaming, not just warm on the edges. Wait to broil the top until just before serving so the cheese stays fresh and bubbly. This is also a good option if you like to prep in the morning and simply bake at dinnertime.
How do I freeze and reheat this casserole without drying it out?
You can freeze this casserole either unbaked or baked. For unbaked, assemble fully, wrap well in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 350°F, covered, adding extra time until the center is hot; then uncover and broil to brown the top. For baked leftovers, cool completely, portion into airtight containers, and freeze. Reheat individual servings in the oven or microwave with a loose cover so they don’t dry out. Add a spoonful of water or broth to the container before reheating if it seems dry; the steam helps bring back moisture.
What if my casserole turns out watery anyway?
If your casserole ends up with extra liquid at the bottom, it usually means either the cauliflower or broccoli wasn’t drained quite enough. The good news is you can still save it. First, let it rest out of the oven for 10–15 minutes; as it cools slightly, some liquid will reabsorb. If it’s still too loose, you can bake it uncovered for another 5–10 minutes at 350°F to evaporate some moisture. Don’t keep broiling, or the top cheese will over-brown. Next time, press harder on the cauliflower in the strainer and avoid overcooking the broccoli in the boiling step.
Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?
Absolutely, pre-cooked chicken works well and can save time. Just skip the skillet step and use about 2 1/2 to 3 cups of diced or shredded cooked chicken. If you’re using rotisserie chicken, remove the skin and bones, then chop the meat into small, bite-size pieces so they distribute evenly. Because cooked chicken can be a bit drier, it helps to mix it thoroughly with the sour cream and cheeses so it absorbs some moisture and flavor. Keep the total bake time the same; you’re mainly heating the casserole through and melting the cheese, not cooking the chicken from raw.
Cheesy Chicken Broccoli Cauliflower Casserole
Equipment
- non-stick skillet
- large pot
- Strainer
- Large mixing bowl
- 8x8 baking dish
Ingredients
- 1 pound boneless chicken breast
- 2 teaspoons olive oil
- salt and pepper to taste
- 3 cups chopped broccoli florets
- 10 ounces frozen riced cauliflower
- 1/3 cup light sour cream or plain cream cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried thyme and oregano)
- 1 1/2 cups fresh shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Place the chicken breasts between plastic wrap and gently pound to about 1/2-inch thickness. Rub both sides with olive oil and season with salt and pepper. Heat a nonstick skillet over medium-high heat and cook the chicken until golden and cooked through, about 4–5 minutes per side. Remove from the skillet and let rest while you prepare the vegetables.
- Bring a large pot of salted water to a simmer. Add the broccoli florets and cook 2–3 minutes until just tender, then drain thoroughly and set aside. Warm the riced cauliflower according to package directions, then drain in a fine strainer and press with a spatula to remove as much moisture as possible.
- Preheat the oven to 350°F (175°C). Dice the rested chicken into bite-sized pieces. In a large bowl combine the drained cauliflower rice, blanched broccoli, diced chicken, sour cream (or cream cheese), garlic powder, Italian seasoning, 1 cup of the shredded cheddar (reserve the remainder), and the Parmesan. Mix thoroughly and taste, adding more salt if needed.
- Transfer the mixture to an 8x8-inch baking dish and sprinkle the remaining cheddar over the top. Cover with foil and bake about 25 minutes, until heated through and the broccoli is tender. Remove the foil, switch the oven to broil, and broil 2–3 minutes until the cheese is melted and bubbling. Let cool slightly before serving.
