Cheesy Chicken Broccoli Cauliflower Casserole

This broccoli chicken cauliflower casserole is made with frozen vegetables and canned mushroom soup. It's hearty comfort food at its easiest.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 330 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 pinch garlic powder, or to taste
• 2 skinless, boneless chicken breasts, cubed
• 1 (10 ounce) can low-sodium cream of mushroom soup
• 2 (10 ounce) packages frozen cauliflower and broccoli mix
• 1.5 cups milk
• 0.75 teaspoon salt
• 1.5 cups shredded Cheddar cheese, or more to taste
• 0.5 cup seasoned bread crumbs, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until bubbling, 20 to 30 minutes.

Step 3

Combine 1/2 of the condensed soup and an equal amount of water in a large saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.

Step 4

Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand for about 2 minutes; open the bag and transfer vegetables to a medium bowl. Repeat with the remaining bag.

Step 5

Melt butter in another large saucepan over medium heat. Add milk and salt; stir in remaining condensed soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Stir in garlic powder.

Step 6

Layer 1/2 of the vegetables into the bottom of a baking pan or casserole dish. Top with 1/2 of the cooked chicken and pour in 1/2 of the cheese sauce. Sprinkle 1/4 cup bread crumbs in a light layer. Repeat layers with remaining vegetables, chicken, cheese sauce, and bread crumbs. Cover the pan with aluminum foil.