Description
A comforting, creamy chicken casserole balanced with seasonal veggies and cheese, perfect for fall gatherings.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 2 cups cauliflower florets, lightly steamed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup low-fat cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup grated cheddar cheese, plus extra for topping
- 1/2 cup grated Parmesan
- 1/2 cup chicken broth (low sodium)
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté chopped onion until translucent, about 4–5 minutes. Add garlic and mushrooms and cook for 2 more minutes.
- Lower the heat and stir in the softened cream cheese until smooth. Add sour cream, Dijon mustard, chicken broth, thyme, smoked paprika, salt, and pepper. Stir until a creamy, uniform sauce forms.
- Fold the shredded chicken, steamed cauliflower, and sauce together. Mix in 1/2 cup cheddar and 1/4 cup Parmesan until well combined.
- Transfer the mixture to the prepared baking dish. Top with remaining cheddar and Parmesan. Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Let it rest 5–10 minutes to set. Garnish with chopped parsley and serve warm.
Notes
Use moist cooked chicken and don’t overcook the cauliflower for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American