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