Baked Chicken and Cauliflower Casserole that is so cheesy and creamy! Cauliflower is roasted, added to a baking dish with bite size pieces of chicken breast, and then covered in a simple sour cream cheese sauce. Bake until bubbly!
Cheesy Chicken and Cauliflower Casserole
We love this cheesy chicken and cauliflower casserole, and I hope you do too! It’s so simple to throw together—loaded with tender cauliflower, juicy chicken, and a rich, creamy cheese sauce that practically demands a spoon-lick at the end. If you’ve been looking for new cauliflower recipes to try, this one absolutely deserves a spot on your menu.
This casserole is hearty enough to serve as a main dish (we usually pair it with dinner rolls or dill bread to scoop up every bit of that sour cream cheese sauce), but it also works perfectly as a comforting side dish. However you decide to enjoy it, this creamy cauliflower casserole is one you’ll want to make again and again.
Fresh Cauliflower is best! But…
I love grabbing fresh cauliflower right from our garden for this casserole, but frozen florets work just as well when cauliflower isn’t in season. And if you don’t have any on hand, broccoli is the perfect substitute—just swap it in and the recipe still turns out delicious.
How to Bake a Chicken and Cauliflower Casserole
Line a baking sheet with parchment paper and add cauliflower on it, pouring olive oil and salt and pepper on top.
Bake until cauliflower is browned and remove from the oven.
Add cooked chicken into a 9×9 (or 11×8 ) baking dish.
Add roasted cauliflower into the baking dish with the chicken.
In a large saucepan start making the creamy cheese sauce by melting butter with garlic. Add in flour, mixing until smooth and then add in chicken broth, stirring until bubbly.
Add in shredded cheese and sour cream and mix until you have a lovely cheese sauce!
Pour sauce on top of chicken and cauliflower in baking dish.
And bake until bubbly.
Add a little more cheese on top, along with chopped green onions and allow the cheese to melt naturally.
Serve and enjoy! Hope you love this Chicken and Cauliflower Casserole!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, good for 3-4 days. Heat up in the microwave until heated thoroughly.
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Ingredients
- ▢ 1 large cauliflower head chopped into bite-sized pieces
- ▢ 1 tablespoon olive oil
- ▢ salt and pepper to taste
- ▢ 1/4 cup unsalted butter
- ▢ 2 cloves garlic minced
- ▢ 1/4 cup all-purpose flour
- ▢ 2 cups chicken broth
- ▢ 1 ½ cup shredded Cheddar cheese divided
- ▢ 1 cup sour cream
- ▢ 1 pound cooked chicken breast boneless, diced into bite size pieces
- ▢ 2 green onions finely chopped
Instructions
- Preheat oven to 425 degrees F.
- Like a baking sheet with parchment paper and place cauliflower on it. Pour olive oil on top of cauliflower, and give it a sprinkle of salt and pepper. Toss to fully coat the cauliflower.
- Bake cauliflower for 15 minutes and then remove from the oven.
- Lower oven temperature to 350 degrees F and spray a 9×9 (or 11×8) baking dish with nonstick spray.
- Add cooked chicken and roasted cauliflower into the baking dish.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds, and then sprinkle in the flour, stirring until fully combined with the butter. Add in chicken broth, stirring until bubbly, about 5 minutes.
- Remove skillet from heat and add in 1 cup of the shredded cheese and sour cream, stirring until sauce is thickened.
- Pour sauce on top of the chicken and cauliflower in baking dish.
- Bake for 20 minutes, or until bubbly and lightly browned on top.
- Remove from oven and sprinkle remaining 1/2 cup shredded cheese on top and chopped green onions.
- Serve and enjoy this delicious Chicken and Cauliflower Casserole!
Cheesy Chicken and Cauliflower Casserole (So creamy!)
Ingredients
- 1 large cauliflower head chopped into bite-sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cup shredded Cheddar cheese divided
- 1 cup sour cream
- 1 pound cooked chicken breast boneless, diced into bite size pieces
- 2 green onions finely chopped
Instructions
- Preheat oven to 425 degrees F.
- Like a baking sheet with parchment paper and place cauliflower on it. Pour olive oil on top of cauliflower, and give it a sprinkle of salt and pepper. Toss to fully coat the cauliflower.
- Bake cauliflower for 15 minutes and then remove from the oven.
- Lower oven temperature to 350 degrees F and spray a 9x9 (or 11x8) baking dish with nonstick spray.
- Add cooked chicken and roasted cauliflower into the baking dish.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds, and then sprinkle in the flour, stirring until fully combined with the butter. Add in chicken broth, stirring until bubbly, about 5 minutes.
- Remove skillet from heat and add in 1 cup of the shredded cheese and sour cream, stirring until sauce is thickened.
- Pour sauce on top of the chicken and cauliflower in baking dish.
- Bake for 20 minutes, or until bubbly and lightly browned on top.
- Remove from oven and sprinkle remaining 1/2 cup shredded cheese on top and chopped green onions.
- Serve and enjoy this delicious Chicken and Cauliflower Casserole!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
