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Oct 17, 2019 By Stacie Hassing

Broccoli Cauliflower Cheddar Chicken Casserole

Egg-Free
Gluten-free
Grain-Free
Nut-free
Jump to Recipe

A cheesy, veggie-filled recipe for your real food table! Broccoli Cauliflower Cheddar Chicken Casserole comes together with less than 10 ingredients making it ideal for a busy weeknight dinner.

This recipe was created in partnership with our friends at Organic Valley.

Broccoli Cauliflower Cheddar Chicken Casserole

I say hot dish, you say casserole. Either way, it won’t change the tasty factor of this recipe.

Here in Minnesota, casserole = hot dish. But for the sake of the rest of the country, the world, Google and Pinterest, I went with casserole. Broccoli Cauliflower Cheddar Chicken Casserole is a recipe that comes together rather quickly and one the entire family will likely enjoy. It’s a healthy, comfort-food dish that’s especially perfect for busy weeknight dinners during the cooler months (although it can be enjoyed year round). To make this recipe even easier, you can purchase pre-cut cauliflower and broccoli, use pre-shredded cheese and also grab a rotisserie chicken at your local grocery deli. We’re all about keeping it simple and reducing your time in the kitchen because we know you’re likely juggling a jam-packed schedule. If that sounds like you, this recipe is definitely a MUST try!

A cheesy, veggie-filled recipe for your real food table! Broccoli Cauliflower Cheddar Chicken Casserole comes together with less than 10 ingredients making it ideal for a busy weeknight dinner. @organicvalley Click To Tweet
Broccoli Cauliflower Cheddar Chicken Casserole
Broccoli Cauliflower Cheddar Chicken Casserole

Made with Organic Valley!

If you’ve been a following our blog for awhile now, you know Organic Valley is our go-to when it comes to dairy. Broccoli Cauliflower Cheddar Chicken Casserole is made with Organic Valley Cream Cheese, Organic Valley Cheddar Cheese and Organic Valley Grassmilk.

I want to share three reasons why Organic Valley dairy is top quality:

  • They are committed to organic. When it comes to organic standards, they don’t just follow the rules, they helped write the USDA standards. Organic Valley is all about preserving a way of life that values both the land and the creatures that live upon it. Here you can learn 5 reasons to eat organic.
  • They are committed to strong animal care standards. With the average herd size of just 75, the farmers treat the animals with care and respect which shines through in the quality of their products. The animals also get ample time on pasture (weather-permitting) with plenty of room to roam. Jess and I have visited the farms and have met some of the farmers and have seen this at firsthand.
  • Organic Valley is not a corporation but rather a cooperative. The company is owned and run by the farmers who grow the food, who milk the cows, and who bring you your cheese. They are continuously discussing what’s best for the farms, the families and the food on our plate. They are committed to quality and also community.

Check out Organic Valley’s blog to learn more about organics.

Broccoli Cauliflower Cheddar Chicken Casserole

Serve with a side of rice or your favorite pasta, or enjoy as is for a low-carb dinner option.

Broccoli Cauliflower Cheddar Chicken Casserole when served on its own makes for a scrumptious, low-carb meal. Only 8 grams of carbs per serving! Now I don’t follow a low-carb diet per se, so I like to serve this dish overtop of rice or gluten-free pasta. When served with pasta, it reminds me so much of a creamy Alfredo dish. It’s hearty, comforting and out-of-this-world cheesy delicious.

Broccoli Cauliflower Cheddar Chicken Casserole

Add this Broccoli Cauliflower Cheddar Chicken Casserole to your upcoming dinner menu!

And do let us know if you’d like us to continue to share casserole-type (aka: hot dish) recipes.

This recipe calls for chicken: Read our blog post, “Understand Poultry Labels,” to learn what is the best chicken to purchase.

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Let's Get Cookin'

Broccoli Cauliflower Cheddar Chicken Casserole

  • Author: Stacie Hassing
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Entree
Broccoli Cauliflower Cheddar Chicken Casserole
Print Recipe

Ingredients

  • 4 cups of shredded chicken** (could also use diced)
  • 4 oz. Organic Valley Cream Cheese, softened
  • 3/4 cup Organic Valley Milk (2% or Whole) (may sub broth) 
  • 1½ cups Organic Valley Mild Cheddar Cheese, shredded, divided
  • 3 garlic cloves, minced 
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cups broccoli florets, bite-sized pieces
  • 2 cups cauliflower, cut into bite-sized pieces 
  • Crushed red pepper & fresh parsley for garnish

Instructions

  1. Preheat oven to 400ºF. 
  2. Steam broccoli and cauliflower together using a double boiler (or however you wish) just until fork tender – do not overcook – and set aside.
  3. In a bowl, combine the chicken, cream cheese, milk (or broth), ½ cup of cheddar cheese, minced garlic, oregano, salt & pepper. Stir until well combined.
  4. Transfer to a greased baking dish (9 x 11 or 10-inch round works best). Spread chicken and cheese mixture out in the dish. Top the chicken with steamed broccoli and cauliflower and gently mix in so that some of the pieces are submerged into the chicken and cheese. Top with remaining cheddar cheese.
  5. Dash with a little pepper and optional pinch or two of crushed red pepper (omit for heat sensitive).
  6. Bake in the oven for 20 minutes.
  7. If you wish, top with a sprinkle of additional cheese with about 2-3 minutes of baking left. 
  8. Garnish with optional fresh parsley. Serve hot. 

Notes

**Our Instant Pot Shredded Chicken OR Perfectly Cooked Chicken Breast work great for this recipe. Otherwise you can also pick up a rotisserie chicken at your local grocery deli.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 315
  • Sugar: 3 g
  • Sodium: 530 mg
  • Fat: 18 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 33 g

Pin now to make later! 

Pin image for Broccoli Cauliflower Cheddar Chicken Casserole


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

Join the Conversation

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  1. Natalie Radford says

    March 9, 2020 at 6:33 pm

    Hi! Would this be good to freeze and reheat?

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:06 pm

      Hi Natalie. Yes you could certainly freeze this meal and reheat in the future. Hope you’re doing well!

      Reply
  2. Kelly says

    October 11, 2020 at 6:49 pm

    Hi there, can frozen veggies be used? If so, any change to prep instructions? Thanks in advance!

    Reply
    • Jessica Beacom says

      October 12, 2020 at 3:51 pm

      We haven’t tested this with frozen veggies but I don’t see why it wouldn’t work. You’ll just want to lightly steam the veggies until they’re hot but still somewhat crisp-tender before draining them well and continuing with the recipe as written.

      Reply
  3. Shivangi Soni says

    October 27, 2020 at 7:28 am

    I love cauliflower. Tried this dish and it comes out delicious. Instead of grass milk I made it with cow milk.

    Reply
  4. Stephanie @ Long Distance Baking says

    November 10, 2020 at 7:23 pm

    Made this tonight and it was so easy and tasty! Its a great way to get extra veggies into a meal. We will be making this again! Next time I may boil some gnocchi then add those into the casserole before baking (the cauliflower reminded me of gnocchi and now I must try). Thanks for dinner!

    Reply
  5. Liisa says

    January 3, 2021 at 9:08 pm

    Would there be anything you could use instead of cream cheese? Thank you!

    Reply
    • Jessica Beacom says

      January 4, 2021 at 2:25 pm

      You could just leave it out and add a little more shredded cheese – or possibly replace the cream cheese with cottage cheese or even sour cream.

      Reply
  6. Kasey says

    January 6, 2021 at 5:21 pm

    We found this dish to be too salty. I measured the salt and did not add more than called for, but it came out almost too salty to eat.

    Reply
    • Jessica Beacom says

      January 11, 2021 at 7:55 pm

      I’m sorry to hear that you found this too salty. We’ll test it again and see if the salt needs to be adjusted.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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