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Cheddar Chicken and Cauliflower Casserole

Cheddar chicken and cauliflower casserole combines roasted, lightly browned cauliflower and shredded chicken in a creamy cheddar sauce. A golden panko-Parmesan topping bakes until the casserole is bubbling and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 49 minutes
resting time 10 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • Nonstick cooking spray for the baking dish
  • 1.5 lb cauliflower florets, from 1 medium-large head
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 3 cup chicken cooked, shredded (about 1 pound)
For the cheese sauce
  • 6 tbsp unsalted butter divided
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 0.5 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 cup sharp cheddar cheese shredded and divided
For the topping
  • 0.75 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 2-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Roast the cauliflower
  1. Heat the oven to 425°F.
  2. Toss the cauliflower with the olive oil and 1/2 teaspoon of the salt on a rimmed 18x13-inch baking sheet.
  3. Spread the cauliflower in an even layer and roast for 18–22 minutes, until just tender and lightly browned.
Make the cheese sauce
  1. Melt 4 tablespoons of the butter in a 2-quart saucepan over medium heat.
  2. Whisk in the flour and cook, whisking, for 1 minute.
  3. Gradually whisk in the milk and chicken broth.
  4. Cook for 4–6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from the heat and stir in the Dijon, garlic powder, black pepper, remaining 1/2 teaspoon salt, and 1 1/2 cups of the cheddar until melted.
Assemble and bake
  1. Reduce the oven temperature to 375°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Add the roasted cauliflower and chicken to the dish.
  4. Pour the cheese sauce over them and gently toss to combine.
  5. Scatter the remaining 1/2 cup cheddar over the top.
  6. Melt the remaining 2 tablespoons butter.
  7. Stir the panko and Parmesan together with the melted butter.
  8. Sprinkle the mixture evenly over the casserole.
  9. Bake for 20–25 minutes, until the topping is golden, the casserole is bubbling, and the center reaches 165°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, roast the cauliflower until just tender and lightly browned before assembling. Refrigerate leftovers for up to 4 days; freeze leftovers for up to 2 months. For a gluten-free swap, use gluten-free all-purpose flour and panko.