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Chicken Cauliflower Casserole

Crispy-Topped Chicken and Cauliflower Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium head cauliflower, cut into small florets (about 4 cups)
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet; roast 15 minutes until edges brown.
  2. Meanwhile, heat remaining oil in a skillet over medium-high. Season chicken with remaining salt and pepper; cook 5 to 7 minutes until golden outside but not fully cooked through.
  3. Whisk together broth, cream, garlic powder, onion powder, and thyme in a small bowl.
  4. Grease a 9×13-inch baking dish. Layer roasted cauliflower, then chicken; pour sauce evenly over top.
  5. Sprinkle cheddar over the casserole. Mix panko, melted butter, and Parmesan; scatter over cheese. Bake 20 to 25 minutes until bubbly and deeply golden.
  6. Let rest 5 minutes, then spoon onto plates and serve.

Notes

For an extra-crispy finish, broil for 1 minute at the end of baking. You can assemble the casserole without the topping up to a day ahead; add the breadcrumb mixture right before it goes into the oven.