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Cheesy Chicken Cauliflower Bake

A comforting and customizable dish that combines shredded chicken and cauliflower with a creamy cheese filling, topped with a crispy panko crust. Perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bake
  • 2 cups cooked chicken, shredded Rotisserie chicken is a great option.
  • 4 cups cauliflower florets Fresh or frozen.
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper
For the Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 teaspoon paprika For added color and flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large pot, steam the cauliflower florets for about 5–7 minutes until they’re tender. Alternatively, microwave them with a little water covered with a lid.
  3. In a mixing bowl, combine the shredded chicken, steamed cauliflower, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
  4. Transfer this mixture into the greased baking dish, spreading it evenly.
  5. In a separate bowl, mix the panko breadcrumbs with melted butter and paprika until the crumbs are evenly coated. Sprinkle this mixture over the chicken and cauliflower bake.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and crispy.
  2. Let the dish cool for about 5 minutes before serving.

Notes

For a vegetarian version, substitute chicken with additional veggies like bell peppers or mushrooms along with chickpeas for protein. Store leftovers in an airtight container for up to 3 days in the fridge.