This casserole was quite a surprise. I hoped it would be good, but I was not prepared for just how good it was. The cauliflower was a nice addition to the casserole and it helped to make it a filling meal, a very filling meal. The original recipe stated that it served 4 people and both my husband and I had trouble finishing our serving.
Buffalo Chicken Casserole
Ingredients:
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- black pepper, to taste
- 12 ounces cream cheese, room temperature
- 1/3 cup buffalo sauce
- 1/4 cup ranch dressing, plus more for topping
- 1/3 cup sliced green onions, plus more for topping
- 1 tablespoon garlic powder
- 2 cups shredded chicken breast
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded provolone
- Preheat the oven to 450º F.
- Add the cauliflower florets to a 9x13 baking dish.
- Drizzle the olive oil over top and season with black pepper. Toss to coat the cauliflower well.
- Bake until the cauliflower is tender, about 20 minutes.
- Meanwhile, in a large bowl, stir together the cream cheese, buffalo sauce, ranch dressing, green onions and garlic powder until well combined. Set aside.
- When the cauliflower is done add in the chicken and toss to combine.
- Spread the cream cheese mixture on top and sprinkle with both cheeses.
- Bake for 20 minutes or until the cheese is completely melted and the casserole is hot and bubbly.
- Let the casserole sit for 10 minutes and then drizzle with ranch dressing and sprinkle with green onions.
Notes:
I used my Homemade Buffalo Sauce in this recipe.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 742 |
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Total Fat |
67g |
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Saturated Fat |
31.8g |
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Polyunsaturated Fat |
0.3g |
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Monounsaturated Fat |
0.1g |
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Trans Fat |
0g |
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Cholesterol |
146.4g |
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Sodium |
1002.2mg |
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Potassium |
700.3mg |
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Total Carbohydrates |
19.5g |
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Dietary Fiber |
2.2g |
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Sugars |
7.9g |
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Protein |
19.6g |
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Vitamin A 12.8% Vitamin C 121.9% |
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Calcium 30.7% Iron 5.4% |
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*Nutritional information will vary depending on the brands you use. |
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