Broccoli Cauliflower Rice Chicken Casserole Recipe Delight

There’s something about a warm, cheesy bake that just makes everything feel right, even on the craziest nights when you cant think straight. Broccoli Cauliflower Rice Chicken Casserole is like all the good stuff rolled into one dish—nutritious veggies, juicy chicken, and a creamy sauce that holds it all together.

This casserole’s super easy to throw together. You just grab some broccoli and cauliflower rice (fresh or frozen), mix in shredded chicken, stir in your favorite creamy base, and season it up. Then you pop it in the oven and boom—dinner’s done in about an hour, with little fuss and a whole lot of flavor.

Plus, it makes plenty of leftovers so you can have a quick reheat for lunch or a snack later. No more staring at your fridge wondering what to eat—this one dish has you covered.

Health Benefits

Broccoli and cauliflower aren’t just there to look green—they’re real nutrional powerhouses. Broccoli’s packed with Vitamin C, Vitamin K, and folate, while cauliflower brings in Vitamin B6 and potassium. Together they provide antioxidants that fight off oxidative strest and keep inflammation down, helping you feel better overall.

They’re also loaded with fiber, wich is great for your digestion and can help you feel fuller longer so you dont snack all the time. And even though they’re low in calories, you can pile your plate high without worrying about blowing your diet.

Then you’ve got chicken, which is a lean protein that helps repair muscle and keep you strong. Protein also supports your immune system and helps make enzymes and hormones. So when you mix these veggies with chicken, you get a balanced meal that tastes awesome and does your body good.

Together in this casserole, you get a good blend of protein, vitamins, and fiber to keep you satisfied whether it’s lunch or dinner. It’s the kind of dish that feels comforting and still ticks all the healthy boxes.

Ingredients Breakdown

• Chicken: Choose breast, thigh, or even rotisserie chicken for a shortcut. Each type offer a slightly different taste and texture.
• Fresh or Frozen Broccoli and Cauliflower Rice: Fresh veggies give more crunch, while frozen is quick and easy. Just thaw and squeeze out extra water so it doesn’t get soggy.
• Creamy Components: You can use heavy cream, sour cream, or cream cheese. Dairy-free folks can try coconut cream or nut-based creams.

• Spices and Herbs for Flavor: Garlic powder, onion powder, paprika, and thyme work great, but feel free to experiment.
• Broth: Chicken or veggie broth adds moisture and depth of flavor so it’s not too thick or too thin.
• Optional Toppings: Breadcrumbs or extra cheese give you a crunchy, golden top. Fresh herbs like parsley or chives add color.

Ingredients Breakdown

• Chicken: Choose breast, thigh, or even rotisserie chicken for a shortcut. Each type offer a slightly different taste and texture.
• Fresh or Frozen Broccoli and Cauliflower Rice: Fresh veggies give more crunch, while frozen is quick and easy. Just thaw and squeeze out extra water so it doesn’t get soggy.
• Creamy Components: You can use heavy cream, sour cream, or cream cheese. Dairy-free folks can try coconut cream or nut-based creams.

• Spices and Herbs for Flavor: Garlic powder, onion powder, paprika, and thyme work great, but feel free to experiment.
• Broth: Chicken or veggie broth adds moisture and depth of flavor so it’s not too thick or too thin.
• Optional Toppings: Breadcrumbs or extra cheese give you a crunchy, golden top. Fresh herbs like parsley or chives add color.

Recipe Section

Detailed Recipe

Ingredients

• 2 cups of cauliflower rice
• 2 cups of broccoli florets
• 2 cups of cooked chicken, shredded
• 1 cup of shredded cheese (cheddar or mozzarella)
• 1 cup of heavy cream (or your fave alternative)
• 1 cup of chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for greasing
• Optional: ½ cup of breadcrumbs for topping

Directions

1. Preheat the Oven: Turn it on to 375°F (190°C).
2. Prepare the Dish: Grease a 9x13 inch baking pan with olive oil.
3. Mix the Ingredients: In a big bowl, stir together the cauliflower rice, broccoli, chicken, half the cheese, cream, broth, garlic powder, onion powder, salt, and pepper.
4. Fill the Pan: Pour your mix into the pan and spread it evenly.
5. Add Toppings: Sprinkle the rest of the cheese and breadcrumbs (if you’re using them) on top.
6. Bake: Cover with foil and bake for 25–30 minutes. Then take off the foil and bake another 10–15 minutes until it’s golden and bubbly.

Advice and Tips for Best Results

Use fresh veggies if you can for a crispier texture. Make sure any frozen stuff is thawed and patted dry. Taste and add more seasonings if you like it stronger. Store any leftovers in airtight containers so it reheats nicely.

Variations and Adaptations

• Vegeterian Option: Replace chicken with chickpeas or tofu.
• Low-Carb Alternative: Add more cauliflower rice and reduce the cream.
• Flavor Tweaks: Try spices like cumin, chili powder, or smoked paprika.
• Dairy-Free Substitutes: Use nut-based cheese or coconut cream instead of dairy.

Serving Suggestions

This casserole goes great with a simple green salad or some steamed veggies. If you want extra comfort, serve it with crusty bread or rolls. A sprinkle of fresh parsley or chives on top makes it look extra nice.

Storage Instructions

Refrigeration

Keep leftovers in an airtight container in the fridge. It’ll last about 3–5 days and still taste good.

Freezing Tips

Let the casserole cool completely, then put portions into freezer-safe tubs. Label with the date and eat within 2–3 months. To reheat, thaw in the fridge overnight and bake until heated through.

FAQs

1. Can I use frozen broccoli and cauliflower rice? Yes, just thaw and drain extra water so it doesn’t make the casserole soggy.
2. What else can I use instead of chicken? Try chickpeas, tofu, or even a plant-based chicken substitute.
3. How long do leftovers last? About 3–5 days in the fridge if you keep it sealed.
4. Can I make it ahead? Totally—assemble it and keep it in the fridge, then bake when you’re ready.
5. How do I make it spicier? Stir in some chopped jalapeños or a pinch of red pepper flakes.

Conclusion

Incorporateing Broccoli Cauliflower Rice Chicken Casserole into your weekly menu gives you a yummy and healthy meal that’s easy on busy nights. With tons of ways to switch it up, you’ll never get bored and your family will thank you for a dinner they actually look forward to.

Broccoli Cauliflower Rice Chicken Casserole

This delicious Broccoli Cauliflower Rice Chicken Casserole is a healthy and comforting dish that's perfect for family dinners. Packed with chicken, broccoli, cauliflower rice, and a creamy sauce, it’s gluten-free and low in carbs, making it a nutritious meal option.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course main dish

Cuisine American

Servings 4 People

Calories 350 kcal

Equipment

• 1 large mixing bowl
• 1 skillet
• 1 casserole dish (9x13 inches)
• 1 oven

Ingredients

  

• 3 cups cauliflower rice Can use fresh, frozen, or store-bought.
• 2 cups broccoli florets
• 1 lb cooked chicken, shredded
• 1 cup shredded cheddar cheese
• 1 cup cream of chicken soup Can substitute with dairy-free version if needed.
• ½ cup milk Substitute with dairy-free alternatives for dairy-free version.
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• to taste none salt
• to taste none pepper
• 1 tablespoon olive oil Optional for sautéing.
• ¼ cup breadcrumbs Optional for topping.

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a large skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for about 5 minutes, until slightly tender.
• In a large mixing bowl, combine the cauliflower rice, sautéed broccoli, shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well until everything is evenly coated.
• Transfer the mixture into a greased casserole dish, spreading it evenly.
• Sprinkle the shredded cheddar cheese on top of the casserole. If using, add the breadcrumbs for a crunchy topping.
• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Carefully remove from the oven and let it cool for a few minutes before serving.

Notes

You can use fresh, frozen, or store-bought cauliflower rice for this recipe.

Feel free to add other vegetables such as bell peppers or carrots for extra flavor and nutrition.

For a dairy-free version, substitute cream of chicken soup and cheese with dairy-free alternatives.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.