Description
This Creamy Buffalo Chicken Cauliflower Casserole combines tender cauliflower florets with shredded chicken, spicy buffalo sauce, and creamy ranch dressing, all topped with melted cheddar and mozzarella cheese. It’s a comforting, flavorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Sauce:
- 1/2 cup ranch dressing or blue cheese dressing
For the Filling:
- 1 large head of cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo sauce (adjust to taste)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 green onions, chopped
- Salt and pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Cook Cauliflower: Boil cauliflower florets in salted water for 5-7 minutes until tender. Drain well and set aside to cool slightly.
- Prepare Sauce Mixture: In a large bowl, combine the ranch or blue cheese dressing with the buffalo sauce, then add half of the shredded cheddar and mozzarella cheeses. Mix well to create a creamy sauce base.
- Combine Filling: Add the shredded cooked chicken and the cooked cauliflower to the sauce mixture. Gently fold everything together until evenly coated. Season with salt and pepper to taste.
- Preheat Oven and Assemble: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish, then transfer the cauliflower and chicken mixture into it. Evenly sprinkle the remaining cheddar and mozzarella cheese on top.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions and fresh parsley or chives. Serve warm and enjoy!
Notes
- You can adjust the amount of buffalo sauce to make the casserole milder or spicier according to your preference.
- Use leftover cooked chicken or rotisserie chicken for a quick preparation.
- For added crunch, sprinkle some panko breadcrumbs on top before baking.
- Substitute ranch with blue cheese dressing for a tangier flavor.
- This casserole can be made ahead and refrigerated; just add a few extra minutes to the baking time if baking cold.
