Buffalo Chicken Cauliflower Casserole
I think the greatest joy in my life is when I nail a recipe that is both delicious and fairly healthy. This can also easily be made gluten free if you check your sauces. Cheese doesn’t count as unhealthy and if you disagree then you, my friend, have come to the wrong place.
This is an easy weeknight idea that is also really cheap to make! I got inspiration from this tiktok but I made several changes to the recipe so I’m sharing what I did. It’s also worth noting that the recipe I’ll outline below makes a large portion! My husband and I both eat a lot…not sorry. You can definitely cut everything in half for one person!
Ingredients:
2 chicken breasts
1/2 cup Ranch (I used organic from Trader Joes but Hidden Valley is bae)
1 cup Frank’s Red Hot wing sauce
1/3 cup Vegan mayo
1/4 cup Whipping cream (you can substitute low fat cream, whipping was all I had!)
Shredded 3-cheese blend
2 bags frozen riced cauliflower
Chives
Salt
Pepper
Garlic powder
Directions:
Preheat oven to 350
Cut chicken breast into small pieces and add to buttered pan on medium-high heat
Season chicken with salt, pepper, and garlic powder (measure with your heart) and stir regularly. Cook for about 5-6 minutes but be careful not to overcook as the chicken still has to go in the oven
Meanwhile, mix ranch, hot sauce, mayo, and cream together in a bowl. Add a bit more salt, pepper, and garlic powder.
Pour riced cauliflower into a casserole dish. I used a 13x9 glass dish but again - large portion.
Add cooked chicken, sauce mixture, a few chopped chives, and shredded cheese to casserole dish. Stir to mix everything together It’s not my place to tell you how much cheese - you got this. When in doubt, add more.
Top with more cheese & chives
Bake at 350 for 30 minutes
ENJOY! Tag me in your pics @emilycollins xo
