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A white dish holds chicken cauliflower casserole, cooked chicken, fresh spinach, roasted cherry tomatoes, white beans, and a baked mound with melted cheese topping—all beautifully arranged on a wooden surface.
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Chicken cauliflower casserole recipe

Easy chicken cauliflower casserole with beans and veggies. Creamy, healthy, and gluten-free—perfect for busy weeknights or back-to-school dinners.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and cauliflower bake, Chicken cauliflower casserole
Servings: 5 servings
Author: ChihYu Smith

Ingredients

  • 13.4 oz canned cannellini beans 380 g
  • 10 oz cooked chicken meatballs sausage, or diced cooked chicken (285 g)
  • 10 oz cauliflower florets 285 g
  • 10 oz cherry tomatoes 285 g
  • 0.35 oz garlic cloves grated (about 2 large cloves) (10 oz)
  • 4-6 tbsp olive oil
  • ¼-1/2 tsp coarse sea salt or to taste
  • ¼ tsp ground black pepper
  • 1 packet Trader Joe’s spinach artichoke dip defrosted (or dairy-free version)
  • 5 oz baby spinach 140 g
  • Grated parmesan optional, for serving
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Drain the beans in a colander (do not rinse). Transfer them to a 7 x 10-inch (18 x 25 cm) casserole baking dish.
  • Add the chicken meatballs, sausage, or diced cooked chicken. Push the beans and chicken toward the upper half of the dish to leave space for the rest of the ingredients.
  • Add the cauliflower florets and cherry tomatoes. If florets are extra large, halve or quarter them.
  • Add grated garlic. Drizzle the cauliflower and tomatoes with olive oil, then season with a pinch of salt and black pepper.
  • Remove the spinach artichoke dip from its packaging and place it directly on top of the ingredients in the center.
  • Bake for 20–30 minutes (check at the 20-minute mark).
  • Carefully remove the dish from the oven. Add the spinach while the casserole is still hot.
  • Use a wooden spoon to gently press down the spinach artichoke dip and stir to mix everything together until the flavors are incorporated.
  • Sprinkle with parmesan, if using. Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

Notes

  • Bean selection: Cannellini beans are mild and creamy, but great northern or navy beans also work well.
  • Spinach artichoke dip: Any brand works as long as the quantity is similar to maintain balance. I’ve also tested a dairy-free version (from Gotham Greens) and it’s delicious.
  • Spinach: Add after baking so the leaves wilt from the residual heat without burning.
  • Salt level: Pre-cooked chicken sausage or meatballs can be quite salty. Always taste the casserole before adding more. If it already tastes seasoned enough, skip the extra salt.
  • Olive oil: Drizzle generously over cauliflower and tomatoes so they roast golden and flavorful.
  • Storage: Leftovers taste great even cold. Store in the fridge and enjoy within 3 days.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 31g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 63mg | Sodium: 822mg | Potassium: 1249mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3699IU | Vitamin C: 61mg | Calcium: 192mg | Iron: 6mg