Cauliflower Chicken Casserole
December 20, 2013
Twelve months ago, I wrote a post about a recipe called cauliflower gratin. It’s been almost a year since that post, and I have decided to bring it back except in casserole form. My family loves casseroles because of the ease of most of them and because you have days of leftovers. That means no cooking and more time to do other stuff around the house. Not to mention, you save money. I’m all for saving money these days, especially with it being Christmas time.
Now I am a HUGE fan of cauliflower and so is my daughter. We usually roast it in the oven with a little bit of olive oil. I was a little hesitant to see if Livi would take to this recipe, but she loves all the ingredients in this dish. I can officially say that she finished off TWO helpings all by herself. I was a proud mama and will be making it again.
The two cheeses that I used for this dish was a gruyere cheese and the other was a Kraft Mild Cheddar Cheese. I’ve paired these two together before, so I knew that they would work perfectly with the cauliflower, chicken, spinach and mushrooms.
This is a great casserole dish for the family and a great way to get your kids to eat their vegetables.
ENJOY ~ Meagan
Cauliflower Chicken Casserole
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 cooked rotisserie chicken, shredded
- 3 Tablespoons unsalted butter
- 4 Tablespoons flour
- 2 cups of milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded gruyere cheese
- 1 cup shredded mild cheddar cheese
- 3 cups fresh spinach
- 1 cup chopped mushrooms
- 1/4 cup panko bread crumbs
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil and add cauliflower florets. Boil for 5 minutes and then remove from heat to drain.
- Melt butter in a large saute pan over low heat. Whisk in the flour and milk slowly. Stir for 3-4 minutes and then bring heat to medium. Stir in the salt and pepper. Add cheese and stir until they are melted. Add spinach, mushrooms, cauliflower and chicken to the pot and cook for 5 minutes. Pour into a 9X9 casserole dish and top with panko bread crumbs.
- Cover with foil and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes.
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This looks really good. I think I might try it. I’m pretty much addicted to cauliflower these days, only I tend to just cook it up and sprinkle some parmesan on it, so this looks like more work but more of a meal than a side.
Made this for dinner tonight and it was amazing! I spread the cooked cauliflower in the bottom of the baking dish and then spread the chicken and cheese mixture over the top of it. It worked great!
I currently have this baking in the oven & it smells delicious. I also added chopped zucchini & red onions as well as the vegetables listed.
Sounds awesome but I wonder about the nutrition information?
Hi Dawn,
Unfortunately I don’t do the nutritional facts for my recipes. I know that there are several sites that allow you to plug in the ingredients to get that info.
The printing did not come out good. It is all blurry. Is there something you can do to fix it.
I will be making this as per the recipe but tonight I was looking for something to use with what I had and it was great! Very versatile recipe so that’s a keeper for me. I had Monterey Jack and Gouda for cheese, 3 frozen spinach balls, 1 c frozen peas instead of mushrooms and leftover turkey for the chicken. Thanks you for adding to my recipe box 🙂
Wow! What a surprise! I must clarify…I’m always spending weekends making casseroles to put away in the freezer for us to eat on those nights when I don’t have time to cook. I had labeled this correctly, “Cauliflower Chicken Casserole”. But I always make the “Loaded Baked Potato” casserole, and use faux mashed potatoes, topped with chicken, so that’s what I thought it was when I pulled it from the freezer. Upon baking and uncovering, I wondered, what? This has something green, that looks likes spinach. Well, we ate it, and fell in love with it! So I went to my Pinterest page and found that I had pinned it, and made it, and stuffed the poor casserole in the freezer for about 9 months. Needless to say, while we ate it, I was calling it “mystery casserole”…no more, now that I know what this is. Making again!
Looks like the ingredients list is missing
Morning Chuck, The list of ingredients is updated.
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This looks yummy and I have my older Brother and his wife along with her Mom and a dad coming coming for a visit. With diabetics to feed this is going to work out fantastic. I think I’ll make it tonight and do a test run knowing is gonna be great. Thank you for posting this!
I made this adding Campbell’s Cheddar Cheese soup (only used shredded for the toping) and a some sour cream. Don’t like mushrooms so I left those out.
This is what I call “comfort food” … delicious!
Hi, I had cauliflower and chicken breasts in the fridge and was looking for a recipe when I found yours. Had to make some mods, I had arugula instead of spinach and no gruyere but feta and parm. I also diced two tomatoes that needed to be eaten and tossed them in. My guys loved this dish! There were no leftovers. Definitely going into my recipe box. Thank you.
This worked out well for me as a new way to use cauliflower. Creamy and delicious. I did add some red pepper flakes and white wine. I plan to use the leftovers by toss it all together with linguine noodles. Can hardly wait.
This was very tasty but the time estimate was way off. It says 40 minutes total time but just the last step includes 40 minutes in the oven. Once you add prep time and the stovetop cook time, it took at least an hour. I used half cauliflower and half broccoli (including some of the spear stems), which was very good. I also added a bit of Trader Joe’s Mushroom & Company Umami seasoning to amp up the mushroom flavor. Yummy, but plan on more time (and quite a few dirty dishes).
This is a new family favorite! Delicious!
I added some grated parmesan to the panko, (there’s no such thing as too much cheese!).
Had lots of Cauliflower and chicken to use up amd stumbled across this recipe. I love to cook and try new things. First time making a little more advanced casserole dish ( i suck at following instructions haha) but it looks yummy. Mines a little runny but next time ill perfect it
DELICIOUS! Going into our regular menu rotation! The only change I made was a bag of shredded gruyere/swiss. Thanks for a wonderful recipe!!
Any suggestions on how to do this with raw chicken?
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Made this today January 3rd 2024.
Was good but needs A LOT more seasoning, pepper nutmeg to compliment the spinach ,just more flavor generally.
Anyone else have a problem with the fresh mushrooms and spinach releasing too much water
during baking and the whole thing being a little soupy??
This looks good.. am going to try! Your photos show a pan larger than a 9 x 9.. did you use a 9 x 13?
I made this tonight for dinner. The flavors are good but my casserole had at least 1/2 or more liquid in the bottom of the casserole dish when it came out of the oven. I followed the recipe exactly. What do you think might have caused all the liquid or is that the way it is suppose to be?
thank you
This casserole dish looks delicious.
My husband and I give this dish 5 of 5 stars! Really tasty, and makes a lot — I had to use a 9×13 baking dish. I forgot to buy mushrooms, so used jarred artichoke hearts instead. And instead of Gruyère I used Irish Dubliner cheese. I did add more salt and fresh ground pepper when all items were in the skillet, and put some shredded cheese under the bread crumbs. All yummy and will be making again. Thank you.