Description

This Creamy Buffalo Chicken Cauliflower Casserole is a delicious, spicy, and cheesy baked dish perfect for a comforting meal. It combines tender cauliflower florets, shredded chicken breast, a spicy buffalo sauce, and creamy ranch dressing, all topped with melted cheddar and mozzarella cheese for a satisfying casserole. Garnished with fresh green onions and parsley, this recipe is easy to prepare and great for family 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)

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Instructions

Cook the Cauliflower: Boil cauliflower florets in salted water for 5-7 minutes until tender. Drain thoroughly and let cool to prevent excess moisture in the casserole.
Prepare Sauce Mixture: In a bowl, combine ranch dressing, buffalo sauce, and half of the shredded cheddar and mozzarella cheese. Mix well to create a creamy, spicy sauce base.
Combine Filling: Add cooked shredded chicken and cooled cauliflower florets to the sauce mixture. Fold gently to evenly coat the ingredients. 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 mixture into it. Evenly sprinkle the remaining cheddar and mozzarella cheese on top.
Bake: Bake the casserole for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top.
Garnish and Serve: Remove from oven and let the casserole cool slightly. Garnish with chopped green onions and fresh parsley or chives before serving.

Notes

You can adjust the amount of buffalo sauce to make it milder or spicier based on your preference.
Using fresh cooked chicken breast or leftover rotisserie chicken works well in this recipe.
Make sure to drain the cauliflower well after boiling to avoid a watery casserole.
Serve with a side of celery sticks or a fresh salad for a complete meal.
This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.