You know those comfort foods that are like a big hug from the inside out? This Buffalo Chicken Casserole is warm and creamy. Hearty chunks of chicken and cauliflower make this casserole come together quickly for a fairly easy family meal that feeds a small crowd.
½cupscallion chopped¼ cup into mixture and ¼ cup on top
½cupRanch dressinghomemade or bottled, your choice
4ozgreen chilecanned and chopped
1/8tspgarlic powder
1cupcheddar cheese
Instructions
Preheat oven to 350*
Fill large stockpot with water, add 1-2 tbsp salt and bring to a rolling boil. Add cauliflower florets and simmer until cauliflower is fork tender, but still firm. Drain cauliflower and set out to dry.
While the cauliflower is boiling, pull apart and shred the entire rotisserie chicken, reserving only the meat. Set aside the chicken.
Stir cream cheese until soft and creamy. Cream together with 1/2 cup buffalo sauce, 1/2 cup ranch dressing, green chiles, garlic powder and ¼ cup scallions.
Mix together chicken, cauliflower and the buffalo cream cheese mixture. Pour entire mixture into casserole dish, smoothing and pressing into the dish. Sprinkle the shredded cheese over entire casserole.
Bake casserole at 350* for 30 minutes. Turn heat up to broil and cook for another 2 minutes, watching not to burn.
Serve with extra ranch or blue cheese dressing and celery sticks.
Notes
This recipe is for a 9x11 casserole dish, but I often split this into two smaller casserole dishes....one for today and one for later. The one for later goes right into my freezer, labeled and sealed with foil. The frozen casserole can go straight from freezer to 350* oven for an hour...don't forget to take the foil off at the end and brown the top of your casserole under the broiler for a few minutes.