Description
A spicy, cheesy casserole with cauliflower and chicken, perfect for a keto-friendly comfort meal.
Ingredients
Scale
- 1 medium head cauliflower
- ½ cup buffalo sauce, divided
- ¼ cup heavy cream
- 2 ounces cream cheese
- 1 cup grated cheddar cheese
- â…“ cup grated Monterey jack cheese
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 cups cooked chopped chicken
- 2 tablespoons chopped green onions
- Ranch or blue cheese dressing for serving
Instructions
- Preheat oven to 350°F. Spray a 9×9 baking dish with non-stick spray.
- Chop the cauliflower into small pieces, about the size of macaroni noodles.
- Bring a pot of water to a boil. Add the cauliflower and boil for 4 minutes.
- Drain the water and return the cauliflower to the pot over low heat.
- Add ¼ cup of buffalo sauce, cream, cream cheese, cheddar, Monterey jack, salt, and pepper. Stir well until the cheese melts fully, about 3 minutes.
- Add the chicken and remaining buffalo sauce to a small bowl and toss to coat. Combine with the cauliflower mixture.
- Spread mixture into the prepared baking dish and bake for 15 minutes, or until hot and bubbly.
- Sprinkle with green onions and drizzle with ranch or blue cheese dressing before serving.
Notes
- Use pre-cooked chicken for faster preparation.
- Adjust buffalo sauce to taste for more or less heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: keto, buffalo chicken, casserole, low carb, easy dinner, crockpot recipes