This Chicken Broccoli Cauliflower Casserole is a cozy, creamy chicken and veggie delight that comes together with simple ingredients and minimal prep. Tender chicken, crisp-tender broccoli and cauliflower, and fluffy rice are baked in a rich, cheesy sauce, then finished with a buttery breadcrumb topping for irresistible crunch in every bite. It’s a family-friendly, weeknight-ready comfort meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets (fresh or frozen, thawed)
- 2 cups cauliflower florets (fresh or frozen, thawed)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese, divided
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 1/2 cup milk (any, dairy or unsweetened non-dairy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a thin layer of oil.
- In a large mixing bowl, combine the shredded cooked chicken, broccoli florets, cauliflower florets, cooked rice, and 1/2 cup of the shredded cheddar cheese. Toss gently to distribute everything evenly.
- In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and pourable.
- Pour the soup mixture over the chicken and vegetable mixture. Stir until all the ingredients are well coated and the sauce is evenly distributed.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, combine the breadcrumbs and melted butter, stirring until the crumbs are evenly moistened. Sprinkle this mixture over the cheese layer to form a crunchy topping.
- Place the casserole in the preheated oven and bake for 30–35 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown.
- Remove from the oven and let the casserole rest for about 5–10 minutes before serving to allow it to set slightly and make slicing easier.
Variation
- Swap the veggies: Replace some or all of the broccoli and cauliflower with mixed vegetables like peas, carrots, or green beans for a different flavor and texture.
- Lighter version: Use reduced-fat cream of chicken soup, low-fat cheddar, and brown rice, and reduce the butter to 1 tablespoon to lighten up the casserole while keeping it creamy.
- Low-carb option: Omit the rice and add an extra cup of broccoli and cauliflower florets; bake as directed for a grain-free, veggie-forward casserole.
Cooking Notes
- Cut broccoli and cauliflower into similar-sized florets so they cook evenly and stay slightly crisp-tender rather than mushy.
- If you prefer very soft vegetables, quickly steam the broccoli and cauliflower for 2–3 minutes before mixing them into the casserole.
- Baking time can vary slightly depending on your oven and the depth of your baking dish; the casserole is done when it’s piping hot in the center and the top is nicely browned.
Serving Suggestions
- Serve with a simple green salad or mixed leafy greens dressed with a light vinaigrette to balance the richness of the casserole.
- Pair with warm dinner rolls, crusty bread, or garlic bread to soak up the creamy sauce.
- Add a bright side like roasted carrots, steamed green beans, or a tomato-cucumber salad for extra color and vegetables on the plate.
Tips
- Use freshly shredded cheese if possible it melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- To save time, cook a large batch of rice earlier in the week and use the leftovers in this casserole.
- For extra flavor, stir a handful of grated Parmesan or a pinch of Italian seasoning into the breadcrumb topping before baking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats and add 5–10 minutes to the baking time as needed. - Can I freeze this casserole?
Yes. Assemble the casserole without baking, wrap well, and freeze for up to 2–3 months. Bake from frozen at 350°F (175°C), covered with foil for 30 minutes, then uncovered for 25–30 minutes more, or until hot and bubbly. - Can I use canned or leftover vegetables?
You can use well-drained canned vegetables or leftover cooked veggies, but reduce any extra moisture and be aware they may turn softer than fresh or frozen florets. - How do I reheat leftovers?
Reheat individual portions in the microwave until hot, or cover the baking dish with foil and warm in a 325°F (165°C) oven for 15–20 minutes, adding a splash of milk if the casserole seems dry.
Conclusion
This Chicken Broccoli Cauliflower Casserole delivers all the cozy comfort of a classic, creamy bake with a generous dose of veggies in every serving. Simple to prep, family-friendly, and perfect for busy nights or make-ahead meals, it bakes up bubbly and golden with a crunchy topping that keeps everyone coming back for seconds.
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Chicken Broccoli Cauliflower Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore, Kid-Friendly, Comfort Food
Description
This Chicken Broccoli Cauliflower Casserole is a cozy, creamy chicken and veggie delight that comes together with simple ingredients and minimal prep. Tender chicken, crisp-tender broccoli and cauliflower, and fluffy rice are baked in a rich, cheesy sauce, then finished with a buttery breadcrumb topping for irresistible crunch in every bite. It’s a family-friendly, weeknight-ready comfort meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets (fresh or frozen, thawed)
- 2 cups cauliflower florets (fresh or frozen, thawed)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese, divided
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 1/2 cup milk (any, dairy or unsweetened non-dairy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a thin layer of oil.
- In a large mixing bowl, combine the shredded cooked chicken, broccoli florets, cauliflower florets, cooked rice, and 1/2 cup of the shredded cheddar cheese. Toss gently to distribute everything evenly.
- In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and pourable.
- Pour the soup mixture over the chicken and vegetable mixture. Stir until all the ingredients are well coated and the sauce is evenly distributed.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer so it bakes uniformly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, combine the breadcrumbs and melted butter, stirring until the crumbs are evenly moistened. Sprinkle this mixture over the cheese layer to form a crunchy topping.
- Place the casserole in the preheated oven and bake for 30–35 minutes, or until the casserole is hot and bubbly around the edges and the top is golden brown.
- Remove from the oven and let the casserole rest for about 5–10 minutes before serving to allow it to set slightly and make slicing easier.
Notes
- You can use rotisserie chicken, leftover baked chicken, or poached chicken for this recipe—just be sure it’s fully cooked and cooled enough to shred.
- If using frozen broccoli and cauliflower, thaw and pat dry first to prevent excess water from thinning the sauce.
- Adjust the seasoning after mixing everything together; cream soup and cheese can be salty, so taste before adding extra salt.
- For a saucier casserole, add an extra 1/4 cup of milk or a second half-can of cream soup.
- This casserole can be assembled up to a day ahead; cover tightly and refrigerate, then bake, adding 5–10 extra minutes as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 18 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 25 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: chicken broccoli cauliflower casserole, creamy chicken and veggie delight, chicken rice casserole, easy family dinner, cheesy casserole