Cheesy Cauliflower & Chicken Casserole – Cozy, Creamy, and Weeknight Friendly

This is the kind of dinner you make when you want comfort without a lot of fuss. Tender chicken, roasted cauliflower, and a creamy cheese sauce bake together into a bubbly casserole that smells like home. It’s hearty, family-friendly, and easy to tweak with what you have on hand.

You don’t need fancy techniques—just simple steps and good flavor. Make it once, and it’ll find a permanent spot in your weeknight rotation.

Cheesy Cauliflower & Chicken Casserole – Cozy, Creamy, and Weeknight Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided (plus more to taste)
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds cooked chicken, shredded or cubed (rotisserie works well)
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup plain Greek yogurt or sour cream
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 1/2 cup panko breadcrumbs (optional topping)
• Nonstick spray or a little butter for the baking dish

Instructions

 

• Heat the oven: Set to 425°F (220°C). Grease a 9x13-inch baking dish.
• Roast the cauliflower: Toss florets with olive oil, half the salt, and half the pepper. Spread on a sheet pan and roast for 18–22 minutes, flipping once, until tender with browned edges. Reduce oven to 375°F (190°C).
• Make the sauce base: In a large skillet over medium heat, melt butter. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds.
• Build the roux: Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in chicken broth, then milk. Keep whisking until smooth and slightly thickened, 3–4 minutes.
• Season and add cheese: Stir in Dijon, paprika, thyme, remaining salt and pepper, and red pepper flakes if using. Reduce heat to low. Add 1 1/2 cups cheddar and 1/4 cup Parmesan, stirring until melted and smooth. Remove from heat. Stir in Greek yogurt or sour cream for extra creaminess.
• Combine: In a large bowl, mix roasted cauliflower and chicken. Pour the cheese sauce over and fold to coat evenly.
• Assemble the casserole: Transfer mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar and 1/4 cup Parmesan. If you like a crunchy top, sprinkle panko over the cheese.
• Bake: Bake at 375°F for 18–22 minutes, until bubbling around the edges and golden on top. If you want deeper color, broil for 1–2 minutes at the end—watch closely.
• Rest and serve: Let it sit for 5–10 minutes to set. Garnish with parsley. Taste and adjust seasoning if needed.

Why This Recipe Works

• Balanced comfort: Cauliflower adds body and a mild sweetness that pairs well with savory chicken and tangy cheese.
• Roasting builds flavor: Pre-roasting the cauliflower keeps it from getting watery and adds caramelized edges.
• Creamy without heaviness: A light stovetop sauce (broth, milk, cheese) binds everything without relying on heavy cream.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
• Flexible: Swap cheeses, change the herbs, or add veggies without complicating the process.

Ingredients

• 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided (plus more to taste)
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds cooked chicken, shredded or cubed (rotisserie works well)
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup plain Greek yogurt or sour cream
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 1/2 cup panko breadcrumbs (optional topping)
• Nonstick spray or a little butter for the baking dish

Instructions

1. Heat the oven: Set to 425°F (220°C). Grease a 9×13-inch baking dish.
2. Roast the cauliflower: Toss florets with olive oil, half the salt, and half the pepper.

   Spread on a sheet pan and roast for 18–22 minutes, flipping once, until tender with browned edges. Reduce oven to 375°F (190°C).

3. Make the sauce base: In a large skillet over medium heat, melt butter. Add onion and a pinch of salt.

   Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds.

4. Build the roux: Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in chicken broth, then milk.

   Keep whisking until smooth and slightly thickened, 3–4 minutes.

5. Season and add cheese: Stir in Dijon, paprika, thyme, remaining salt and pepper, and red pepper flakes if using. Reduce heat to low. Add 1 1/2 cups cheddar and 1/4 cup Parmesan, stirring until melted and smooth.

   Remove from heat. Stir in Greek yogurt or sour cream for extra creaminess.

6. Combine: In a large bowl, mix roasted cauliflower and chicken. Pour the cheese sauce over and fold to coat evenly.
7. Assemble the casserole: Transfer mixture to the prepared baking dish.

   Top with remaining 1/2 cup cheddar and 1/4 cup Parmesan. If you like a crunchy top, sprinkle panko over the cheese.

8. Bake: Bake at 375°F for 18–22 minutes, until bubbling around the edges and golden on top. If you want deeper color, broil for 1–2 minutes at the end—watch closely.
9. Rest and serve: Let it sit for 5–10 minutes to set.

   Garnish with parsley. Taste and adjust seasoning if needed.

Storage Instructions

• Refrigerate: Cool completely, then cover and store for up to 4 days.
• Reheat: Warm in a 325°F oven, covered, for 15–20 minutes, or microwave in short bursts. Add a splash of milk if it seems dry.
• Freeze: Freeze unbaked or baked portions for up to 2 months.

  Thaw overnight in the fridge before reheating. If baking from frozen, cover and add extra time until hot in the center.

Why This is Good for You

• Protein-rich: Chicken delivers steady energy and helps keep you full.
• Veg-forward: Cauliflower adds fiber, vitamin C, and volume without heavy carbs.
• Smart fats and calcium: Cheese and milk provide calcium and satisfaction, so a modest portion feels complete.
• Adaptable to goals: You can lighten it with part-skim cheese and low-fat milk, or make it heartier with whole milk and extra toppings.

Common Mistakes to Avoid

• Skipping the roast: Adding raw cauliflower can lead to a watery casserole. Roast first for better texture and flavor.
• Overcooking the sauce: Boiling can cause splitting.

  Keep it at a gentle simmer and stir often.

• Adding cheese too hot: If the sauce is bubbling, the cheese can become grainy. Lower the heat before stirring it in.
• Overbaking: The casserole is already cooked; you’re just melting and browning. Pull it when it’s bubbling to avoid dryness.
• Underseasoning: Taste the sauce before combining.

  Cheese is salty, but the cauliflower and chicken need flavor, too.

Recipe Variations

• Bacon and Chive: Cook 4 slices of bacon until crisp, crumble, and add to the mix. Garnish with chopped chives.
• Broccoli Blend: Swap half the cauliflower for broccoli florets. Roast together for color and variety.
• Spicy Buffalo: Stir 2–3 tablespoons buffalo sauce into the cheese sauce and finish with blue cheese crumbles.
• Herby Italian: Use mozzarella and provolone in place of cheddar, and add 1 teaspoon Italian seasoning.

  Top with extra Parmesan.

• Low-Carb Boost: Add sautéed mushrooms and spinach to pack in more veggies without changing the base recipe.
• Gluten-Free: Use a 1:1 gluten-free flour blend in the roux and gluten-free breadcrumbs, or skip the crumbs.
• Dairy-Lighter: Use reduced-fat milk and part-skim cheese. Replace Greek yogurt with low-fat yogurt and skip the panko.

FAQ

Can I use raw chicken instead of cooked?

You can, but it’s easier and safer to use cooked chicken. If using raw, cube it, season it, and sauté until cooked through before adding to the casserole.

This prevents excess moisture and ensures even cooking.

What cheese works best?

Sharp cheddar gives bold flavor and melts well. Monterey Jack, provolone, or Gruyère are great swaps. A mix of cheddar and Parmesan adds both melt and savory depth.

Can I prepare this ahead?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes, until bubbling and hot in the center.

How do I keep the sauce from curdling?

Keep the heat moderate, whisk continuously, and add cheese off the heat or on low. Avoid boiling once dairy is in the pan.

Is there a way to make it vegetarian?

Swap the chicken for a can of rinsed chickpeas or 2 cups of cooked white beans.

Use vegetable broth instead of chicken broth.

What can I serve with it?

A simple green salad, steamed green beans, or garlicky roasted carrots pair nicely. Warm crusty bread is great for soaking up the sauce.

Why is my casserole watery?

It’s usually from skipping the roast or crowding the pan so the cauliflower steams. Roast until the edges brown and let the florets cool a few minutes before mixing.

In Conclusion

Cheesy Cauliflower & Chicken Casserole brings together comfort, practicality, and fresh flavor in one dish.

It’s weeknight-easy, welcomes swaps, and reheats like a dream. Keep it classic or make it your own—the base is solid and forgiving. This is a cozy staple you’ll come back to whenever you want something warm, satisfying, and simple.