Creamy Broccoli Cauliflower Chicken Casserole
This creamy, veggie-packed casserole makes a delicious dinner any night of the week. Use leftover shredded chicken you have on hand, or swap in store-bought rotisserie chicken to save time.
Ingredients
- 4 cups cauliflower florets (1-inch)
- 4 cups broccoli florets (1-inch)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cups reduced-fat milk
- 2 ounces reduced-fat cream cheese, at room temperature
- 1 cup grated parmesan cheese, divided
- 3 cups shredded or chopped cooked chicken
Directions
- Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.
- Bring an inch or two of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and broccoli; steam, covered, until almost tender, about 5 minutes. Transfer the vegetables to a rimmed baking sheet and pat dry. Discard the water and wipe out the pot.
- Heat oil in the saucepan over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and whisk in milk and cream cheese. Cook, whisking, until the cream cheese is incorporated and the sauce has thickened, 2 to 3 minutes. Remove from heat and stir in 3/4 cup Parmesan. Add the broccoli, cauliflower and chicken and stir to coat. Transfer to the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan.
- Bake until bubbling around the edges and lightly browned on top, about 20 minutes.
