This creamy, veggie-packed casserole makes a delicious dinner any night of the week.
Use leftover shredded chicken you have on hand, or swap in store-bought rotisserie chicken to save time.
Coat an 8-inch-square baking dish with cooking spray.
Photo:Rachel Marek
Bring an inch or two of water to a boil in a large saucepan fitted with a steamer basket.
Add cauliflower and broccoli; steam, covered, until almost tender, about 5 minutes.
Transfer the vegetables to a rimmed baking sheet and pat dry.
Rachel Marek
Discard the water and wipe out the pot.
Heat oil in the saucepan over medium heat.
Add onion; cook, stirring, until starting to soften, about 3 minutes.
Rachel Marek
Add garlic; cook, stirring, until fragrant, about 1 minute.
Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.
Increase heat to medium-high and whisk in milk and cream cheese.
Rachel Marek
Remove from heat and stir in 3/4 cup Parmesan.
Add the broccoli, cauliflower and chicken and stir to coat.
Transfer to the prepared baking dish.
Sprinkle with the remaining 1/4 cup Parmesan.
Bake until bubbling around the edges and lightly browned on top, about 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
