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Freshly baked Buffalo Chicken Cauliflower Casserole with melted cheddar cheese and green onions in a white baking dish

Buffalo Chicken Cauliflower Casserole

A creamy, spicy, and cheesy casserole made with shredded chicken breast, roasted cauliflower, buffalo sauce, and cheddar cheese. Ready in under an hour and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 4 breasts
  • 4 cups cauliflower florets cut into even pieces
  • 1 cup buffalo sauce Frank's RedHot recommended
  • 8 oz cream cheese softened to room temperature
  • 1 cup shredded sharp cheddar cheese divided into two halves
  • 3 green onions sliced
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Large mixing bowl
  • Two forks for shredding

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly coat a 9x13 baking dish with nonstick cooking spray.
  2. Toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread in a single layer in the baking dish. Roast for 15 minutes until the edges are golden and the florets are just tender.
  3. While the cauliflower roasts, season the chicken breasts with salt and pepper on both sides. Cook in a skillet over medium heat for 6 to 8 minutes per side until fully cooked through. Transfer to a cutting board and shred using two forks.
  4. In a large mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. Stir until fully blended and creamy. Fold in half of the shredded cheddar cheese.
  5. Add the roasted cauliflower to the bowl and fold everything together gently so the florets stay intact. Transfer the mixture back into the baking dish and spread evenly.
  6. Scatter the remaining cheddar cheese and sliced green onions over the top. Bake for 15 to 20 minutes until bubbly and golden on top. Serve hot with extra buffalo sauce drizzled on top if desired.

Notes

Swap cauliflower for broccoli or add bell peppers or spinach for variety. Try mozzarella or pepper jack cheese for a different flavor. Reduce buffalo sauce for less heat. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350 degrees F in the oven or microwave in 60-second intervals.