Chicken Cauliflower Casserole

Why You’ll Love This Recipe

This Chicken Cauliflower Casserole is the perfect blend of savory flavors and comforting textures. The cauliflower takes on a creamy richness as it bakes in the sauce, while the chicken adds lean protein to make it a filling meal. The melted cheese on top creates a golden, bubbly crust that ties everything together. Plus, this dish is incredibly versatile—you can add your favorite vegetables or seasonings, making it easy to customize. It’s low-carb, gluten-free, and just as satisfying as a traditional potato-based casserole.

Ingredients

• 2 cups cooked, shredded chicken (about 2 chicken breasts)
• 4 cups cauliflower florets (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• ½ cup sour cream or Greek yogurt
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme (optional)
• ¼ cup grated Parmesan cheese (optional, for topping)
• Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or a little olive oil.
2. Prepare the cauliflower: If using fresh cauliflower, cut it into small florets. Steam or blanch the cauliflower in boiling water for 5-7 minutes until slightly tender. If using frozen cauliflower, simply thaw and drain any excess water. Once cooked, place the cauliflower in the prepared baking dish.
3. Make the creamy sauce: In a medium saucepan over medium heat, combine the cream cheese, sour cream (or Greek yogurt), chicken broth, garlic powder, onion powder, thyme (if using), salt, and pepper. Stir occasionally until the cream cheese melts and the sauce becomes smooth and creamy.
4. Assemble the casserole: Add the shredded chicken to the cauliflower in the baking dish. Pour the creamy sauce over the chicken and cauliflower mixture, stirring gently to coat everything evenly.
5. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. If desired, top with Parmesan cheese for an extra layer of flavor.
6. Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top. If you like a crispier top, you can broil the casserole for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
7. Serve and garnish: Once done, remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley, if desired.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetable Add-ins: Add other vegetables such as spinach, mushrooms, or bell peppers to the casserole for more flavor and nutrition.
• Low-Carb Version: If you’re following a low-carb diet, this recipe is already low-carb, but you can use a cauliflower rice base for added texture.
• Cheese Variety: Experiment with different cheeses such as mozzarella, Gouda, or Monterey Jack for a different flavor profile.
• Spicy Version: Add a pinch of red pepper flakes or a few diced jalapeños to the sauce for a spicy kick.
• Keto-Friendly: Make this casserole keto-friendly by ensuring the chicken broth and sauces you use are low in carbs. You can also skip the sour cream and use heavy cream instead for a richer dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the casserole before or after baking. To freeze before baking, assemble the casserole and cover it tightly with plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as directed. For leftovers, freeze in a container for up to 2 months.
• Reheating: Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

FAQs

1. Can I use cooked rotisserie chicken for this recipe?

Yes, cooked rotisserie chicken is a great time-saver and works perfectly in this recipe. Just shred the chicken and add it to the casserole.

2. Can I use frozen cauliflower?

Yes! Frozen cauliflower works well in this recipe. Just make sure to thaw it and drain any excess moisture before adding it to the casserole.

3. Can I make this casserole dairy-free?

Yes, you can make this casserole dairy-free by using dairy-free alternatives. Swap the cream cheese for a dairy-free cream cheese, the sour cream for dairy-free yogurt, and the cheese for dairy-free cheese.

4. Can I add more cheese to the casserole?

Absolutely! Feel free to add more cheese to the casserole if you prefer a cheesier dish. Extra shredded cheddar or mozzarella can be sprinkled on top for added flavor.

5. Can I make this casserole ahead of time?

Yes, this casserole can be prepared in advance. Assemble it and store it in the refrigerator for up to 1 day before baking. If freezing, follow the instructions above for freezing before or after baking.

6. How do I know when the casserole is fully cooked?

The casserole is done when the cheese is golden brown and bubbly, and the dish is hot all the way through. You can also check the internal temperature with a thermometer to ensure it reaches 165°F (74°C).

7. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs in this recipe for a richer flavor. Just ensure the chicken is cooked through before adding it to the casserole.

8. How can I make this casserole spicier?

If you like heat, add some diced jalapeños, chili powder, or red pepper flakes to the sauce for an extra kick.

9. Can I make this casserole in a slow cooker?

Yes, you can prepare this casserole in a slow cooker. Layer the chicken, cauliflower, and sauce in the slow cooker, and cook on low for 4-6 hours or high for 2-3 hours. Add the cheese during the last 10 minutes of cooking.

10. Can I substitute cauliflower with another vegetable?

Yes, you can substitute cauliflower with other vegetables like broccoli, zucchini, or even cauliflower rice. Just ensure the veggies are tender before assembling the casserole.

Conclusion

This Chicken Cauliflower Casserole is the ultimate comfort food that’s simple to make, full of flavor, and healthier than traditional casseroles. The creamy, cheesy sauce, paired with tender chicken and cauliflower, makes for a satisfying and hearty meal. Whether you’re feeding a crowd or preparing a meal for the week, this casserole is sure to be a hit. With its versatility and rich, comforting flavors, it’s a dish that everyone will love!

Chicken Cauliflower Casserole

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Chicken Cauliflower Casserole is a comforting, low-carb, high-protein dish featuring tender chicken, roasted cauliflower, and a creamy, cheesy sauce. It’s a flavorful, satisfying meal perfect for weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

1. For the casserole:
   • 2 cups cooked, shredded chicken (about 2 chicken breasts)
   • 4 cups cauliflower florets (fresh or frozen)
   • 1 tablespoon olive oil
   • Salt and pepper, to taste
   • 1 cup shredded cheddar cheese
   • ½ cup cream cheese, softened
   • ½ cup sour cream or Greek yogurt
   • ½ cup chicken broth
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • ½ teaspoon dried thyme (optional)
   • ¼ cup grated Parmesan cheese (optional, for topping)
   • Fresh parsley (optional, for garnish)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or a little olive oil.

1. Prepare the cauliflower: If using fresh cauliflower, cut it into small florets. Steam or blanch the cauliflower in boiling water for 5-7 minutes until slightly tender. If using frozen cauliflower, simply thaw and drain any excess water. Once cooked, place the cauliflower in the prepared baking dish.
2. Make the creamy sauce: In a medium saucepan over medium heat, combine the cream cheese, sour cream (or Greek yogurt), chicken broth, garlic powder, onion powder, thyme (if using), salt, and pepper. Stir occasionally until the cream cheese melts and the sauce becomes smooth and creamy.
3. Assemble the casserole: Add the shredded chicken to the cauliflower in the baking dish. Pour the creamy sauce over the chicken and cauliflower mixture, stirring gently to coat everything evenly.
4. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. If desired, top with Parmesan cheese for an extra layer of flavor.
5. Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top. If you like a crispier top, you can broil the casserole for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
6. Serve and garnish: Once done, remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

1. If using frozen cauliflower, ensure it is thawed and drained to avoid excess moisture in the casserole.
2. Feel free to experiment with different cheese varieties such as mozzarella or Gouda for a unique twist.
3. For a lighter version, you can swap sour cream for Greek yogurt or use low-fat cheese options.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 100mg