Menu
Chicken Broccoli Casserole Chicken Broccoli Casserole
Broccoli Cauliflower Casserole Broccoli Cauliflower Casserole
Cauliflower Casserole Cauliflower Casserole
Cheesy Broccoli Cauliflower Casserole Cheesy Broccoli Cauliflower Casserole
Broccoli Chicken Fettuccine Broccoli Chicken Fettuccine
Broccoli Cheese Casserole Broccoli Cheese Casserole
Chicken Vegetable Casserole Chicken Vegetable Casserole
Chicken Broccoli Fettuccine Chicken Broccoli Fettuccine
Cheesy Chicken Broccoli Casserole Cheesy Chicken Broccoli Casserole
Broccoli Rice Casserole Broccoli Rice Casserole
Carrot Broccoli Casserole Carrot Broccoli Casserole
Rice Broccoli Casserole Rice Broccoli Casserole
Vegetable Chicken Casserole Vegetable Chicken Casserole
Chicken Casserole Chicken Casserole
Broccoli-Chicken Rice Soup Broccoli-Chicken Rice Soup
Beef and Broccoli Casserole Beef and Broccoli Casserole
Broccoli Cheddar Casserole Broccoli Cheddar Casserole
Chicken Celery Casserole Chicken Celery Casserole
Cauliflower Ham Casserole Cauliflower Ham Casserole
Broccoli Chicken Lasagna Broccoli Chicken Lasagna

Broccoli-Cauliflower Chicken Casserole

6 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 4 hours

Makes

8 servings

Updated: Jan. 09, 2024
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas
Broccoli-Cauliflower Chicken Casserole
Broccoli-Cauliflower Chicken Casserole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small head cauliflower, chopped (about 4 cups)
  • 1 bunch broccoli, chopped (about 4 cups)
  • 1/2 pound medium fresh mushrooms, chopped
  • 1 large onion, chopped
  • 2 medium carrots, finely chopped
  • 1 cup reduced-sodium chicken broth
  • 4 ounces cream cheese, softened
  • 2 tablespoons olive oil
  • 2 teaspoons dried sage leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • Hot cooked brown rice

Directions

  1. In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts

1-1/4 cups: 314 calories, 16g fat (7g saturated fat), 93mg cholesterol, 611mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 31g protein.