This hearty broccoli, cauliflower, and chicken casserole transforms simple ingredients into a comforting, flavor-packed meal that’s perfect for family dinners or casual gatherings. Tender florets of broccoli and cauliflower are briefly blanched to preserve their vibrant color and crisp‑tender texture, then combined with succulent pieces of golden‑seared chicken, sweet sautéed onions and carrots, and nutrient‑rich spinach. A rich custard of eggs and sour cream binds everything together, while layers of mozzarella cheese melt into gooey goodness on top. Finished with a light sprinkle of breadcrumbs for a golden, crispy crust, this casserole delivers the ideal balance of creamy, savory, and fresh flavors in every bite.
Preparation and Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield
Serves 6 to 8
Cuisine
Contemporary European‑inspired comfort food
Ingredients
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200 g broccoli florets (about one small head)
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200 g cauliflower florets (about one small head)
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3 eggs
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150 g sour cream
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2 cloves garlic, pressed
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100 g mozzarella, shredded
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2 chicken fillets (about 300 g total), cut into bite‑sized pieces
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1 Tbsp vegetable oil
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1 onion, finely chopped
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1 carrot, coarsely grated
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200 g fresh spinach leaves
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1 Tbsp olive oil
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50 g panko breadcrumbs
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Salt and pepper, to taste
Directions
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Preheat your oven to 180 °C (350 °F). Lightly grease a medium‑sized baking dish with a thin layer of olive oil.
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Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt, then carefully drop in the broccoli and cauliflower florets. Blanch for exactly three minutes—this ensures the vegetables are bright green and just tender. Immediately drain the florets in a colander and let them sit while you prepare the rest of the ingredients.
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In a mixing bowl, crack the eggs and whisk vigorously until frothy. Whisk in the sour cream and pressed garlic until the mixture is smooth and homogenous. Season with a pinch of salt and a grind of black pepper. Set the custard aside.
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Heat the vegetable oil in a large skillet over medium‑high heat. When the oil shimmers, add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the exterior is golden brown and the chicken is cooked through, about eight minutes. Transfer the chicken to a plate and set aside.
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In the same skillet, reduce heat to medium. Add the chopped onion and cook until translucent, about three minutes. Stir in the grated carrot and continue to sauté for another three minutes, or until the vegetables are soft and fragrant. Season lightly with salt and pepper.
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Add the fresh spinach leaves to the skillet and sauté just until wilted, about two minutes. Remove the pan from heat. The combined onion, carrot, and spinach should be moist but not watery—if there is excess liquid, drain briefly in a fine‑mesh sieve.
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Layer the ingredients in the prepared baking dish in the following order: blanched broccoli and cauliflower florets, cooked chicken pieces, sautéed vegetables, and shredded mozzarella. Pour the egg‑sour cream mixture evenly over the top, gently pressing down so that all components are coated.
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Sprinkle the panko breadcrumbs across the surface to create a light, even crust. Drizzle with a teaspoon of olive oil to aid browning.
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Bake in the preheated oven for twenty minutes, or until the custard is set and the top is golden brown. Rotate the dish halfway through baking to ensure even color.
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Remove from the oven and allow the casserole to rest for five minutes. This brief rest time helps the custard firm up, making slicing and serving cleaner. Cut into generous squares or scoops and serve immediately.
Nutritional Information
(per serving, approximate)
Calories: 330 kcal
Protein: 22 g
Carbohydrates: 12 g
Fat: 20 g
Fiber: 3 g
Sodium: 420 mg
Origin and Popularity
Casseroles have long been a cornerstone of European and North American home cooking, prized for their one‑dish convenience and ability to stretch modest ingredients into a satisfying meal. This particular blend draws inspiration from classic French gratins—where vegetables are bathed in a creamy sauce and gratinéed under cheese—while incorporating colorful Mediterranean vegetables like broccoli and cauliflower. The addition of chicken elevates the dish into a complete protein‑rich entrée. Over time, home cooks have adapted gratin techniques with regional produce and flavors, making casseroles a versatile canvas for seasonal ingredients.
Reasons to Love It
This broccoli, cauliflower, and chicken casserole excels on multiple fronts: it’s a complete meal in one dish, combining vegetables, protein, and dairy; it reheats beautifully for easy meal prep; and its layered textures—from the tender vegetables and chicken to the silky custard and crisp breadcrumb topping—appeal to all ages. Whether you’re feeding hungry teenagers or serving a cozy dinner for two, this casserole delivers comfort with minimal fuss.
Health Benefits
Broccoli and cauliflower belong to the cruciferous vegetable family, which is celebrated for high levels of vitamins C and K, as well as sulfur‑containing compounds that support detoxification pathways in the body. Spinach adds folate, iron, and additional antioxidants, while lean chicken breast contributes quality protein for muscle maintenance. Using sour cream judiciously provides creaminess with less fat than heavy cream, and baking instead of frying significantly reduces added oils.
Serving Suggestions
Pair this casserole with a crisp side salad—such as mixed greens tossed in a lemon‑mustard vinaigrette—to balance the richness. Garlic bread or crusty baguette slices are excellent for scooping up any lingering sauce. For a heartier presentation, serve alongside roasted potatoes or a simple pilaf. A bright, acidic condiment like tomato chutney or a dollop of tzatziki also complements the creamy base.
Cooking Tips
Make sure to squeeze excess moisture from the blanched vegetables and wilted spinach; too much liquid will yield a soupy casserole rather than a set custard. For extra flavor, season each layer lightly as you assemble, but be cautious not to over‑salt—mozzarella and panko will help carry seasoning. If the top browns too quickly, cover loosely with foil for the final five minutes of baking. Always allow the casserole to rest briefly before cutting to ensure clean portions.
Variations
For a grain‑free option, replace panko breadcrumbs with almond meal or crushed nuts. Swap the chicken for cooked turkey or diced ham for a change in protein. To introduce a spicy kick, stir a teaspoon of smoked paprika or red pepper flakes into the egg mixture. Cheddar or Gruyère can be used in place of mozzarella for a sharper cheese profile. Vegetable lovers can add sliced zucchini or bell peppers in thin layers for extra color and nutrition.
Conclusion
This broccoli, cauliflower, and chicken casserole strikes the perfect note between convenience and culinary flair. Its layered composition ensures each serving combines tender vegetables, succulent chicken, and rich, creamy custard, all crowned with a golden, crunchy topping. Ideal for busy weeknights, relaxed weekend lunches, or entertaining guests, this recipe offers flexibility, make‑ahead potential, and universal appeal. With straightforward preparation and nutritious ingredients, it’s destined to become a staple in your recipe repertoire.
Frequently Asked Questions
1. Can I assemble this casserole ahead of time? Yes, you can prepare the layers up to the breadcrumb step, cover it tightly, and refrigerate for up to 12 hours. Add the breadcrumbs just before baking.
2. How do I prevent a watery casserole? Thoroughly drain blanched vegetables and wilted spinach, and blot with paper towels if needed.
3. Can I freeze leftovers? Portion cooled casserole into freezer‑safe containers and freeze for up to one month. Reheat covered in a 180 °C oven for 20 minutes.
4. Is there a dairy‑free version? Substitute sour cream with coconut yogurt and use vegan cheese; omit or replace breadcrumbs with crushed seeds.
5. What other vegetables can I include? Try adding sliced mushrooms, diced zucchini, or roasted red peppers for extra depth.
6. How do I make this gluten‑free? Use gluten‑free flour in the egg mixture and gluten‑free breadcrumbs or crushed rice cereal for topping.
7. Can I halve the recipe? Yes; use a smaller baking dish and reduce bake time by a few minutes, checking for set custard.
8. What’s the best way to reheat single servings? Warm in a toaster oven or microwave until piping hot, then briefly broil to crisp the topping.
9. How can I add more flavor? Sauté minced shallots with the onion, deglaze the pan with a splash of white wine, or stir fresh herbs into the custard.
10. What alternatives exist for the protein? Swap chicken for cooked shrimp, flaked salmon, or plant‑based meat alternatives for a pescatarian or vegetarian twist.