Top the Creamy Buffalo Chicken Cauliflower Casserole is with extra Buffalo sauce or Ranch dressing and fresh, minced parsley, if desired. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese.Ĭover loosely with foil and bake for 25 minutes. That starch makes it so the cheese doesn’t melt as nicely and increases the carb count of this Creamy Buffalo Chicken Cauliflower Casserole recipe. It is not recommended to use a bagged shredded cheese as it contains a starch to keep it from sticking together.
Cauliflower chicken bake how to#
You can reference this post on How to Rice Cauliflower, if needed. Using frozen may give you a runnier sauce. I recommend using fresh cauliflower, when possible. Leftover or rotisserie chicken works great for this recipe! I also like to use my Instant Pot to cook the chicken which makes it super easy to dice and shred. You can skip this step, but the casserole mixture will be harder to combine.ĭice and cook your chicken, or shred it, if preferred. Set the cream cheese out to come to room temperature about an hour before you begin to make mixing a bit easier. You can also print the recipe from the card, if needed. The entire recipe and instructions can be found in the recipe card at the bottom of this post. Leftover and rotisserie chicken work great!
Cauliflower chicken bake free#
This is a great casserole dish for the family and a great way to get your kids to eat their vegetables.Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! Made with only 5 ingredients, it’s low in carbs and suitable for those following a keto, low carb, or gluten free diet! I’ve paired these two together before, so I knew that they would work perfectly with the cauliflower, chicken, spinach and mushrooms. The two cheeses that I used for this dish was a gruyere cheese and the other was a Kraft Mild Cheddar Cheese. I was a proud mama and will be making it again. I can officially say that she finished off TWO helpings all by herself. I was a little hesitant to see if Livi would take to this recipe, but she loves all the ingredients in this dish. We usually roast it in the oven with a little bit of olive oil. Now I am a HUGE fan of cauliflower and so is my daughter. I’m all for saving money these days, especially with it being Christmas time. That means no cooking and more time to do other stuff around the house. My family loves casseroles because of the ease of most of them and because you have days of leftovers. It’s been almost a year since that post, and I have decided to bring it back except in casserole form.
Twelve months ago, I wrote a post about a recipe called cauliflower gratin.
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