This easy and cheesy Broccoli and Cauliflower Casserole Recipe and so simple to make and is the perfect dish for any meal! Made without condensed soup, loaded with vegetables, and made in under 30 minutes, this creamy and cheesy casserole will become a household favourite.

If you’d like more casseroles to try, you’ll love my Cauliflower Casserole Recipe, Sweet Potato Zucchini Casserole, and Zucchini Casserole Recipe.

 baked dish with broccoli and cauliflower with melted cheese on top
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If you’ve ever had difficulties getting your little ones to eat their veggies at dinner time, I totally understand. It can be tough trying to convince kids to try something that they don’t want to! However, I’ve got a solution for you with this delicious broccoli and cauliflower casserole recipe.

This cheesy broccoli cauliflower casserole has it all: chicken, vegetables and all the cheesy goodness that no one can say no to! The cream cheese, half-and-half cream, and the cheese give this casserole a perfectly creamy texture.

How to Make this Cauliflower Casserole Recipe

Ingredients

  • Head Cauliflower — large head, cut into small florets.
  • Head Broccoli — large head, cut into small florets. If you have extra, try this Easy Broccoli Salad Recipe!
  • Chicken breast — cooked. Alternatively, you can use any boneless, skinless part of the chicken. This is a great recipe to use up any leftover chicken you may have in the fridge!
  • Cream cheese — softened to room temperature. You can also substitute with reduced-fat cream cheese if you prefer.
  • Half-half cream
  • Mozzarella — shredded (sprinkle evenly over the casserole or baking dish). You can also replace mozzarella cheese with Gouda, sharp cheddar cheese, or gruyere, if you prefer. 
  • Seasoning — garlic powder (or cloves of garlic), onion powder, salt, and pepper

P.S.: This cauliflower broccoli casserole doesn’t require chicken broth, melted butter, or unsalted butter. 

step by step photos of how to steam the vegetables, the casserole mixture, and mixed ingredients

Instructions

Prep the Oven and Vegetables

  1. Adjust the oven rack to the middle position, and preheat the oven to 425°F.
  2. Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and placing a steamer basket in the bottom.
  3. Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam for about 5 minutes.

Prep the Chicken and Cheese Mixture

  1. In a large bowl, pour half-and-half cream and add cooked chicken, cream cheese, mozzarella, garlic powder, onion powder, salt, and freshly ground black pepper. Mix until combined to make this cheese sauce. 
  2. Remove the cauliflower and broccoli from the heat and place them in the cream cheese mixture bowl.

Bringing Everything Together and Baking

  1. Use the cooking spray to grease the baking dish. Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.
step by step photos of placing the broccoli cauliflower chicken cheese mixture into the pan, topping with more cheese, and then baking until golden.

Tips To Making This Broccoli Cauliflower Casserole

  • If you prefer the cheese to be a little bit more golden on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, as it can quickly go from golden brown to burnt!
  • Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
  • Don’t have fresh cauliflower or broccoli? Frozen florets work as well! Just be sure to steam them fully to avoid extra water.
  • Got leftover chicken? Add it to this casserole. We use diced chicken breast for this casserole but feel free to make it your own, just make sure to make sure there are no bones or skin.
  • Other vegetables such as leek, shallots, and green onions make for a wonderful addition to the casserole.
  • If you want a crispier bite, try adding some panko breadcrumbs over the top of the casserole. It’ll crispy up wonderfully.
  • Feel free to swap the mozzarella cheese for another cheese such as cheddar cheese, parmesan cheese, Monterey Jack, Colby-Jack Cheese, or Fiesta Blend Cheese are great swaps as well. Alternatively, you can use a mix of two or more cheeses. Try to use a good melting cheese so the cheese melts smoothly.
  • Cut your broccoli and cauliflower florets into roughly equal-sized pieces so they cook evenly in the oven.
  • A handful of crumbled crispy bacon mixed into the casserole before baking makes for a tasty and crispy addition.
close up of a broccoli and cauliflower casserole

Can I make this ahead of time?

You can prep this broccoli and cauliflower casserole ahead of time, in two different ways. You can steam your broccoli and cauliflower and cook your chicken ahead of time and store it in an airtight container in your fridge for up to 3-4 days before putting the casserole together.

Alternatively, you can cook this casserole ahead of time, and once it has cooled, wrap it up tightly and store it in the fridge for up to 3 days. Reheat it in the oven at a lower temperature, such as 350°F, covered with tinfoil, until the whole casserole has heated through. The tinfoil is to prevent the top of the casserole from drying out.

Overhead photo of a baking dish containing broccoli and cauliflower casserole.

More Cauliflower Recipes to Try

Broccoli and Cauliflower Casserole

3.60 from 181 votes
Author: Olivia Ribas
Servings6 people
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
This easy and cheesy Broccoli and Cauliflower Casserole Recipe and so easy to make and is the perfect dish for any meal! Made without condensed soup, loaded with vegetables, and made in under 30 minutes, this creamy and cheesy casserole will become a household favorite.

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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

  • You can use any part of the chicken without bone and skin.
  • You can broil the casserole for a couple of minutes to get the cheese to be more golden.
  • Shredding cheese from a block will yield a smoother melty cheese than pre-shredded cheese. 
  • To store: You can tightly wrap the casserole, once cooled, and store it in the fridge for up to 3 days.
  • To reheat: Reheat the casserole in the oven until warmed through. You can also reheat it in the microwave. 
  • To freeze: Tightly wrap the casserole and freeze for up to 3 months. 

Nutrition

Serving: 1/6, Calories: 405kcal, Carbohydrates: 15g, Protein: 25g, Fat: 27g, Cholesterol: 48mg, Sodium: 436mg, Potassium: 826mg, Fiber: 6g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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titled photo collage (and shown):  broccoli and cauliflower casserole
Olivia Ribas

Welcome

Hi, I'm Olivia


I’m so happy you’re here!! For the last 12 years, I’ve been sharing easy, quick, and family-friendly recipes like chicken, salmon, ground meat and pork chops (total reader favorites!), perfect for stress-free weeknight dinners made with fresh, seasonal ingredients.

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3.60 from 181 votes (171 ratings without comment)

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49 Comments

  1. Priscila Costa says:

    It looks delicious!

    1. Olivia Ribas says:

      Thanks!

  2. Silvia says:

    This recipe is so rich, creamy and delicious !

    1. Olivia Ribas says:

      Yep it is! It’s so good especially this time of the year!

      1. Chris Thomas says:

        The soft tub cream cheese can be replaced with block cream cheese greatly reducing the carbs. From 15 down to two

  3. Pierre Digirolamo says:

    so tasty. This will be our new family favorite

    1. Olivia Ribas says:

      Happy you liked it!

  4. Suzanne Froude says:

    Made this today and it is absolutely Delicious! Quick and easy recipe. Will definitely make this again.

    1. Olivia Ribas says:

      That’s amazing. Happy to heat that!

  5. Larry says:

    Boy that looks soooo good but can’t eat because of the CARBS. Really have too watch the carbs I eat.

    1. Olivia Ribas says:

      You can still make this recipe with half of the Mozzarella and cream cheese. So it will reduce the carbs on it. Hope it helps.

  6. Sue Baldridge says:

    I thought this was a keto recipe!  I cooked it snd we ate it. Then I checked the nutritional values!🤪  Glad I didn’t eat much! Sure was good though!!

  7. Rosanne says:

    Can Cheddar be used in place of the Mozzarella?

    1. Olivia Ribas says:

      Yes it can!

      1. Rosanne says:

        Thanks. I’m gonna try 1/2 batch with chicken & Mozzarella, and 1/2 batch ham & Cheddar.

        1. Olivia Ribas says:

          It’s going to be amazing!

  8. Alissa Eaton says:

    It says 2 cups of chicken…but how many pounds did you use?

    1. Olivia Ribas says:

      2 cups of cooked chicken (diced), it’s probably about 0.5lb.

    2. David says:

      I used a pound, but feel you could use even more with the amount of veggies. But 1 lb is pretty great.

  9. David says:

    Thanks, tastes good and my family enjoyed it.

    1. Olivia Ribas says:

      Happy you liked it!

  10. Nadine says:

    Wow! Wow! Wow! My husband was hesitant and I was hopeful this would be good! It was fantastic! We can’t wait to make it next week again! 🤤

    1. Olivia Ribas says:

      That’s amazing! Happy you and your husband liked it!

  11. Pat says:

    Cant do cream cheese. Is there a substitue that i can use?

    1. Olivia Ribas says:

      Cashew cream is a good option too!

  12. Virginia says:

    Thank you it was delicious 

    1. Olivia Ribas says:

      Happy you liked it!

  13. John J Misiag says:

    delicious and easy to make! I will do it again …Thank you! All your recipes are great!

    1. Olivia Ribas says:

      Aww you’re so kind and sweet. Thank you 😉

  14. Shirley Gwynn says:

    I don’t eat meat how can I do theses vegetables in the oven.

  15. Susaninmontana says:

    When I entered this recipe into my diet journal (My Fitness Pal), it came up with 845 calories and 836 gm sodium per serving, not at all diet or low-sodium friendly. Maybe my app is messed up, because that’s double what the recipe here says.

  16. Debbie says:

    Can I just use milk instead of half and half?

    1. Olivia Ribas says:

      Yes you can!

  17. Jacki says:

    Could you use the broccoli and cauliflower that comes in the frozen microwaveable steamer bags?

    1. Olivia Ribas says:

      I don’t think so. They would become very soggy.

  18. Puni says:

    I made this without the chicken but added sauteed onions and fresh garlic. This was absolutely delicious. Thank you for the recipe.

    1. Olivia Ribas says:

      Awesome!

  19. Erin says:

    Mine is in the oven now and I didn’t have cream cheese so i used sour cream and whipping cream, I also didn’t steam my brocccoli and culiflower….. we will see. I marinated my chicken in Olive Garden Italian salad dressing. we will see what happens. I think i may be good. LOL

    1. Olivia Ribas says:

      Please let me know how it turned out for you.

  20. Vicki says:

    This looks yummy! What size casserole did you use?

    1. Olivia Ribas says:

      It’s 7.5″x6″. Thanks for your questions.