Creamy Broccoli-Cauliflower Chicken Casserole
Any night of the week, this creamy casserole full of vegetables is a great option for dinner. To save time, use any leftover shredded chicken you have on hand or replace it with store-bought rotisserie chicken.
Ingredients for broccoli cauliflower chicken casserole:
- Four cups of one-inch cauliflower florets
- Four cups of one-inch broccoli florets
- Two tablespoons of pure olive oil
- one cup of finely chopped onion
- two minced garlic cloves
- Two tablespoons of flour (all-purpose)
- Half a teaspoon of salt
- One-half teaspoon of ground pepper
- Two cups low-fat milk
- Two ounces of room-temperature reduced-fat cream cheese
- 1 cup of finely grated Parmesan cheese, split
- Three cups of cooked chicken, diced or shredded.
Directions:
- Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.
- In a big pot with a steamer basket attached, bring one or two inches of water to a boil. Add the broccoli and cauliflower and steam, covered, for about five minutes, or until almost soft. After transferring the veggies to a baking sheet with a rim, pat them dry. Wipe out the pot and discard the water.
- In the saucepan, heat the oil over medium heat. Add the onion and simmer, stirring, for about 3 minutes, or until it begins to soften. Add the garlic and stir-fry for approximately a minute, or until fragrant. Add flour, salt, and pepper; cook for one minute while stirring. Turn the heat up to medium-high and stir in the cream cheese and milk. Cook for two to three minutes, stirring occasionally, until the cream cheese is combined and the sauce has thickened. Take off the heat and whisk in 3/4 cup Cheese Parmesan. Stir to coat the chicken, broccoli, and cauliflower after adding them. Place in the baking dish that has been prepared. Add the final 1/4 cup of Parmesan on top.
- Bake for about 20 minutes, or until the top is lightly browned and the edges are bubbling.