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Broccoli-Cauliflower Chicken Casserole

Total Time

Prep: 20 min. Cook: 4 hours

Makes

8 servings

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 Recipe photo by Taste of Home

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.

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