Description
This Buffalo Chicken & Cauliflower Casserole is a spicy, creamy, and cheesy dish that combines tender shredded chicken with roasted cauliflower in a tangy buffalo sauce. Perfect for a satisfying weeknight dinner, it offers a comforting blend of flavors and textures baked to golden perfection.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 4 cups cauliflower florets
- 3 green onions, sliced
Dairy & Cheese
- 8 oz cream cheese
- 1 cup shredded sharp cheddar cheese
Sauces & Oils
- 1 cup buffalo sauce
- 2 tbsp olive oil
Seasonings
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking dish by spraying it with nonstick spray to prevent sticking during baking.
- Roast Cauliflower: Toss the cauliflower florets in olive oil, salt, and pepper ensuring they are well-coated. Spread them out on a baking sheet and roast in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.
- Cook Chicken: While the cauliflower roasts, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken breasts for 6-8 minutes per side, or until fully cooked through and no longer pink inside. Once cooked, shred the chicken using two forks.
- Mix Chicken with Sauce: In a medium bowl, combine the shredded chicken with buffalo sauce and cream cheese. Stir until the cream cheese is fully incorporated and the mixture is creamy. Then fold in half of the shredded cheddar cheese.
- Combine and Transfer: Add the roasted cauliflower to the chicken mixture and gently combine. Transfer this mixture into the prepared baking dish, spreading it evenly.
- Top and Bake: Sprinkle the remaining cheddar cheese and sliced green onions evenly over the top of the casserole. Place the dish back into the oven and bake for an additional 15-20 minutes or until the cheese is golden brown and bubbly.
Notes
- If you prefer extra spice, add more buffalo sauce or a dash of cayenne pepper to the chicken mixture.
- You can substitute cream cheese with Greek yogurt for a tangier, lighter option.
- Use freshly shredded cheddar cheese for better melting and flavor.
- Roasting the cauliflower separately ensures it holds its texture and doesn’t become soggy.
- This casserole reheats well in the oven or microwave for leftovers.
