Cheesy Cauliflower Chicken Casserole

Cheesy Cauliflower Chicken Casserole


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Your leftover rotisserie chicken can now become the base for a savory casserole dish. A gooey cheese sauce smothers the shredded poultry mixture complete with crunchy cauliflower florets and tender green beans.

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Serving Size / Yield

6-8 servings


  • 1 Medium Cauliflower Head, cut into small florets
  • 3 Tbs. Unsalted Butter
  • 4 Tbs. All-Purpose Flour
  • 2 C. 2% Milk
  • 3/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 C. Shredded Swiss Cheese
  • 1 C. Shredded Mild Cheddar Cheese
  • 1 C. Frozen Green Beans, thawed and drained
  • 1 Pre-Cooked Rotisserie Chicken, shredded

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Preheat oven to 375 degrees. In a large saucepan filled with boiling water, boil the cauliflower florets for 5 minutes. Drain and set aside. Melt the butter in a large sauté pan over low heat. Gradually whisk in the flour, followed by the milk. Stir continuously for 3-4 minutes until thickened. Increase heat to medium. Add the salt, pepper, Swiss cheese, and cheddar cheese, and stir until cheeses have fully melted. Add green beans, cauliflower florets, and shredded chicken to the pot and cook for 5 minutes. Pour the mixture into a 9x9" casserole dish. Cover with foil and bake for 20 minutes. Uncover and continue cooking for 20 minutes until warmed through.

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