Lunch / Dinner
Chicken, Broccoli & Cauliflower Casserole with Rye Crumb Topping
Versatile veggies like broccoli and cauliflower take the driver’s seat in this cheesy casserole. Smoked Gouda and creamy Emmental add gourmet flair.
Gooey gourmet cheeses and a crispy bread crumb topping can turn even the pickiest eater into a broccoli lover — and this casserole is bound to get the whole family eating their vegetables. Using cauliflower in cheesy casseroles isn’t as bizarre as you might think — it’s actually as common to the British as mac ‘n cheese is to Americans. Broccoli adds vibrant color and a nutrition boost, and chicken gives the dish plenty of protein, for a resulting meal that’s surprisingly healthy and super satisfying.
The cauliflower and broccoli finish cooking as the casserole bakes, so you just need to blanch them briefly and shock them in ice water before beginning the sauce. For the chicken, use either leftover or rotisserie to make things really easy. When a dish is in the oven longer than it takes to prepare, you know it’s designed for simplicity!
Ingredients
FOR THE CASSEROLE, BLANCH:
FOR THE TOPPING, COMBINE:
FOR THE SAUCE, MELT:
Test Kitchen Tip
Seeded rye bread contains caraway seeds, but if rye isn’t your favorite, use whole wheat bread for the crumb topping and omit the caraway seeds.
Instructions
Preheat oven to 375°.
For the casserole, blanch broccoli and cauliflower florets in a pot of boiling salted water, 3 minutes. Drain, immediately shock in ice water, and drain again.
For the topping, combine bread crumbs with 2 Tbsp. melted butter in a bowl until coated; season with salt and pepper.
For the sauce, melt 3 Tbsp. butter in a large saucepan over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
Whisk in flour; cook 1 minute. Whisk in milk and Dijon; simmer sauce until slightly thick, about 8 minutes (do not boil). Whisk in Gouda until melted, then whisk in Emmental until melted. Season sauce with salt and pepper.
Stir broccoli, cauliflower, rice, and chicken into sauce. Transfer mixture to a 2-qt. baking dish.
Sprinkle topping over casserole and bake until bubbly, about 35 minutes. Let casserole rest 10 minutes before serving.
Blanch the vegetables, then shock them in ice water to stop cooking. A skimmer is a good tool for this.
Add the cheeses separately, so they have time to melt smoothly and completely before more is added.
Stir the chicken into the sauce. Any other type of cubed meat, such as ham, also works in this dish.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 386
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 72mg 24%
Sodium 579mg 24%
Carbs 36g 12%
Fiber 3g 12%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.