This Broccoli and Cauliflower Casserole Recipe is creamy, cheesy, and packed with tender vegetables and juicy chicken breast. All made without a single can of condensed soup. Everything comes together in one bowl and bakes in just 10 minutes, so you can have a complete, wholesome dinner on the table in 25 minutes total. It’s naturally gluten-free, lower in carbs, and the kind of dish that works just as well on a busy Tuesday night as it does on a holiday table.
Olivia’s Personal Note
I’ve been making casseroles for years, and this broccoli and cauliflower casserole is genuinely one of my most-made recipes. Some of my other favorites you might know are my Cauliflower Casserole Recipe, my Make-Ahead Breakfast Casserole, and my Sweet Potato Zucchini Casserole and all of them follow the same philosophy I always come back to: simple, real ingredients, fast prep, and a result that feels way more impressive than the effort it took.
What I love most about this particular casserole is that it’s a complete meal in one dish. The chicken breast makes it filling and satisfying, so you don’t need to think about what else to put on the table. The cream cheese sauce melts directly into the warm vegetables and comes together without any stovetop cooking. No roux, no simmering, no extra pots. Just one bowl and an oven.
I also love that this recipe works beautifully for Thanksgiving and Christmas gatherings as a hearty side dish. It’s one of those recipes I’ve brought to holiday dinners more times than I can count, and it always gets asked about.
Gather the Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Broccoli and Cauliflower: I use one large head of each, cut into small, even-sized florets, roughly bite-sized pieces. After making this casserole many times, I’ve found that smaller florets steam faster, hold their shape better in the oven, and absorb the cream cheese sauce more evenly than large chunks do. If some pieces are bigger than others, the smaller ones overcook before the larger ones are done, so I always take a couple of extra minutes to cut everything to a similar size. Frozen florets work too, just make sure to steam them fully and drain them very well before using. I’ve tested it both ways, and the main thing to watch with frozen is excess moisture. If you don’t drain thoroughly, the bottom of your casserole will be watery instead of creamy.
Chicken Breast: I use cooked, diced chicken breast. This is the perfect recipe for leftover chicken you already have in the fridge, or a store-bought rotisserie chicken if you want to save even more time. You can use any boneless, skinless part of the chicken. Thighs work just as well and are even more forgiving since they have a higher fat content. What the chicken does here is turn this from a vegetable side dish into a complete dinner, which is why I love it so much for weeknights.
Cream Cheese: I always soften it to room temperature before mixing, about 30 minutes on the counter is enough. This is important because cold cream cheese won’t blend smoothly into the sauce and you’ll end up with lumps. I’ve made this with both full-fat and reduced-fat cream cheese. Full-fat gives you the creamiest, most indulgent result, but reduced-fat works well too if you want to keep things a little lighter. Don’t skip the cream cheese. Tt’s what gives this casserole its thick, rich sauce without needing any flour or a separate roux.
Half-and-Half Cream: This gives the sauce exactly the right consistency, creamy but not heavy. I’ve tested this recipe with heavy cream too. It’s delicious, but noticeably richer and thicker. Half-and-half is the sweet spot that gives you a silky sauce that coats every piece of vegetable without weighing the whole dish down.
Mozzarella: I use shredded mozzarella both inside the sauce and on top for that golden, bubbly finish. I always shred it myself from a block, and I strongly recommend you do the same. Pre-shredded cheese is coated in an anti-caking starch powder that prevents it from melting smoothly. I’ve tested both, and the difference in texture is very noticeable. Block mozzarella melts into a silky, stretchy layer. Pre-shredded tends to be grainy. If you want to swap the cheese, I’ve also made this with sharp cheddar, Gouda, and Gruyère, all work beautifully. Cheddar gives you a sharper, more pronounced flavor, while Gouda adds a subtle nuttiness.
Pro Tip: I don’t recommend skipping the broil at the end if you love a golden, slightly crispy cheese top. Just 2 to 3 minutes under a high broiler transforms the top from melted to beautifully golden. Keep your oven light on and watch it. It goes from golden to burnt very fast.
Seasoning: Garlic powder, onion powder, salt, and freshly ground black pepper. I use garlic powder instead of fresh garlic here because fresh garlic doesn’t get enough cooking time in this recipe to mellow out properly, and it can taste harsh. Garlic powder distributes evenly through the sauce and gives you that warm, savory depth in every single bite.
How to Make this Cauliflower Casserole Recipe
Before you start, preheat your oven to 425°F and lightly grease your casserole dish with cooking spray. I use a 9×13-inch baking dish for this recipe.
Step 1 — Steam the broccoli and cauliflower. Fill a large pot with about 2 cups of water and place a steamer basket inside. Bring the water to a boil over medium-high heat, then add the broccoli and cauliflower florets. Cover the pot and steam for about 5 minutes. You’re looking for florets that are just fork-tender. They should have a little resistance when you poke them, not be fully soft. This is important because they’ll continue cooking in the oven. If you steam them until fully soft, they’ll turn mushy by the time the casserole is done.
Step 2 — Make the sauce. While the vegetables are steaming, add the softened cream cheese, half-and-half, cooked diced chicken, 1½ cups of the shredded mozzarella, garlic powder, onion powder, salt, and freshly ground black pepper to a large bowl. Mix everything together until fully combined and smooth. I like to mix the cream cheese and half-and-half first before adding the other ingredients. It makes it easier to get a lump-free sauce.
Step 3 — Combine. Add the steamed broccoli and cauliflower directly into the bowl with the sauce, there’s no need to let the vegetables cool down first. The warmth from the steamed florets actually helps the cream cheese melt more evenly and brings the whole sauce together. Stir well until every piece of vegetable is coated.
Step 4 — Assemble and bake. Spoon the mixture into your greased casserole dish and spread it out evenly. Top with the remaining shredded mozzarella. Bake uncovered at 425°F for 10 to 15 minutes, until the cheese is fully melted and bubbly around the edges. For a golden, slightly crispy top, switch your broiler to high for the final 2 to 3 minutes and watch it carefully.
Can I Make This Ahead of Time?
Yes, and this casserole holds up really well. I’ve done it both ways depending on the week. The first option is to steam the broccoli and cauliflower and cook the chicken up to 3 to 4 days ahead, store them separately in airtight containers in the fridge, then assemble and bake when you’re ready.
The second option is to bake the full casserole, let it cool completely, wrap it tightly, and refrigerate for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. The foil prevents the top from drying out.
Can I Freeze This Casserole?
Yes! I wrap the cooled casserole tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
Broccoli and Cauliflower Casserole Recipe
Video
Ingredients
- 1 cauliflower large head cut in small florets
- 1 broccoli head cut in small florets
- 2 cups cooked chicken breast* diced
- 8 oz cream cheese softened
- ½ cup half-half cream
- 2 cups mozzarella shredded (save some for topping)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper
Instructions
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
- Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam until for about 5 minutes.
- Meanwhile, in a large bowl add cooked chicken, cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything together to combine.
- Remove the cauliflower and broccoli from the heat and place in the cream cheese mixture bowl. It’s not necessary to let the cauliflower and broccoli cool down. They’ll help to melt the cheese.
- Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10-15 minutes or until the cheese is melted.
- If you prefer your dish to be a little bit browned on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This is addicting!!! It has all the flavour of a creamy pasta dish without all the carbs. I will say that I started with an 8×8 pan and ended up having to go with a 9×13, perhaps because my cauliflower and broccoli were on the larger side. One other comment is to keep the salt to a minimum until you taste it, my was a little on the salty side but still so delicious!!!
I totally agree with you this recipe is totally addicting!!
Excellent!! Creamy and delicious. Will make again and again.
So happy you liked it!
You don’t want any pics from me because my stuff always comes out ugly looking, but that’s on me. This recipe rocks. I make two a week and i am the only one eating it. Yum!
Wow amazing! I’m so happy to hear that 😉
This sounds Perfect!! Thank you for all the omissions & suggested substitutions. I can’t wait to fix this & other recipes that you suggest.
You’re so welcome! Happy you liked it 😉