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Close-up of a broccoli and cauliflower casserole showcasing its textures on a white marble surface.

Broccoli and Cauliflower Casserole

A hearty and flavorful casserole combining tender chicken, pasta, sun-dried tomatoes, and a creamy cheese sauce, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 2 lbs bone-in chicken pieces thighs, breasts, and/or drumsticks
  • 1 pound baby red potatoes leave whole if small, cut larger in half
  • ½ pound carrots peeled and sliced
  • 1 large onion chopped into large chunks
  • 1 tablespoon olive oil
  • ½ teaspoon minced dried onion
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon minced dried garlic
  • ½ teaspoon salt
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice or apple cider vinegar
  • 1 tablespoon taco seasoning or 1/2 teaspoon each of chili powder, paprika, cumin
Tortillas for serving
Your favorite toppings for serving
  • 16 ounces pasta of your choice
  • 4 tablespoons butter
  • 4 garlic cloves finely minced
  • ½ tablespoon dried basil
  • 8 ounces cream cheese softened and cubed
  • 8 ounces sun-dried tomatoes rinsed, drained, chopped
  • 2 cups milk
  • 8 ounces parmesan cheese grated
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 pound chicken cooked and cubed

Method
 

  1. Divide chicken and vegetables into two greased pans, drizzle with oil, herbs, and salt, then freeze.
  2. Thaw overnight, then bake at 375°F (190°C) for 60 minutes until cooked and tender.
  3. Cook pasta separately, prepare cheese sauce by melting butter, milk, cream cheese, parmesan, garlic, and spices.
  4. Combine cooked pasta, shredded or cubed chicken, sun-dried tomatoes, and sauce in pans, then bake or serve with tortillas and toppings.

Notes

For best flavor, prepare the casserole a day ahead and reheat before serving.