Description
A creamy, cheesy, and spicy casserole made with chicken, riced cauliflower, buffalo sauce, and sharp cheddar for a lighter twist on comfort food.
Ingredients
1.5 lbs cooked chicken, diced or shredded
5 cups riced cauliflower (from one large head)
1/2 cup buffalo sauce
8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded from block
Extra buffalo sauce and fresh parsley for garnish
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. Mix until thick.
3. Spread mixture into a medium casserole dish and top with the remaining cheddar cheese.
4. Cover loosely with foil and bake for 25 minutes.
5. Remove foil and bake for 10 more minutes, or until the cheese is melted and bubbling.
6. Garnish with extra buffalo sauce and minced parsley before serving hot.
Notes
Set cream cheese out at room temperature for easier mixing.
Use freshly shredded cheddar instead of pre-shredded for smoother melting.
Fresh cauliflower works best. If using frozen, thaw and drain well to avoid a runny sauce.
Rotisserie chicken or leftover cooked chicken makes this recipe faster.
For storage, refrigerate baked casserole for 3–4 days or freeze unbaked casserole up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Main Dish
- Method: Baking
- Cuisine: Chicken, Gluten Free, Low Carb