This creamy, spicy casserole pairs tender cauliflower and shredded chicken in a tangy buffalo-cream sauce. It melts with cheddar, finishes with bright green onions, and makes a cozy, low-carb weeknight meal or a hearty game-day dish. The texture is creamy and rich, with a little crisp on top and a warm, tangy kick from the buffalo sauce.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 660 kcal
- Protein: 31 g
- Carbohydrates: 10 g
- Fat: 56 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 1000 mg
These values are estimates based on the listed ingredients. Exact nutrition will vary by brand and portion size.
Why Make This Creamy Buffalo Chicken Cauliflower Casserole
This casserole balances spicy and creamy in a way that feels indulgent but stays lower in carbs than a pasta or potato-based bake. It offers bright buffalo heat, rich cream cheese mouthfeel, and melty cheddar that gives a golden, slightly crisp top. It’s simple to pull together, feeds a small crowd, and keeps well for easy lunches. The aroma while baking is warm and tangy, and each bite has creamy, tender cauliflower and juicy shredded chicken with a zippy finish.
How to Make Creamy Buffalo Chicken Cauliflower Casserole
You’ll steam the cauliflower until tender, mix it with shredded chicken and a saucy buffalo-cream base, then bake until bubbly and golden. The method keeps the cauliflower soft but not mushy and melts everything together into a saucy, spoonable casserole. Use well-drained cauliflower and warm the cream cheese slightly so it blends smoothly. Taste the mixture before baking and adjust salt or sauce to suit your heat preference.
Ingredients:
- 1 head cauliflower, chopped into florets
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Prepare the cauliflower by cutting it into even florets. Steam or boil the cauliflower florets until tender (about 6–10 minutes). Drain very well and pat dry to remove excess moisture so the casserole does not become watery.
Step 2: Mixing
In a large bowl, combine the shredded cooked chicken with buffalo sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Stir until smooth and well combined. Fold in the drained cauliflower, mixing until all pieces are coated. Season with salt and pepper to taste.
Step 3: Cooking
Pour the mixture into a lightly greased baking dish and spread it evenly. Sprinkle the remaining cheddar cheese evenly over the top. Bake in the preheated oven for 25–30 minutes, or until the dish is bubbly and the top is golden.
Step 4: Finishing
Remove from the oven and let sit 5 minutes to set. Garnish with chopped green onions before serving. This brief rest helps the casserole hold its shape and gives a chance for the flavors to settle.
How to Serve Creamy Buffalo Chicken Cauliflower Casserole
- Serve hot with crisp celery sticks or carrot sticks for a classic buffalo pairing.
- Spoon over steamed rice or quinoa to stretch it into a larger meal.
- Offer a side salad or steamed greens to add freshness and balance the richness.
- For a party, serve in small ramekins or on a platter with tortilla chips or toasted baguette slices for scooping.
How to Store Creamy Buffalo Chicken Cauliflower Casserole
- Refrigerator: Cool completely, cover tightly, and store in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until heated through.
- Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat covered to prevent drying, then uncover at the end to refresh the top.
- Tip: Add a splash of milk or a spoonful of ranch when reheating if the casserole seems dry.
Expert Tips for Perfect Creamy Buffalo Chicken Cauliflower Casserole
- Drain the cauliflower well. Excess water makes the casserole runny. Pat with paper towels if needed.
- Use warm, softened cream cheese for easy mixing. You can microwave it for 15–20 seconds if it’s too firm.
- Taste before baking. Adjust buffalo sauce or ranch if you want milder or hotter flavor.
- Use rotisserie chicken to save time. Shred it while warm for easier mixing.
- For a crispier top, broil for 1–2 minutes at the end—watch closely to avoid burning.
- To reduce calories, use reduced-fat cream cheese and cheddar, and a light ranch dressing. The texture will be slightly different but still tasty.
Delicious Variations
- Blue Cheese Buffalo: Swap half the ranch for crumbled blue cheese and sprinkle extra on top for a classic wing-house flavor.
- BBQ Twist: Replace buffalo sauce with your favorite BBQ sauce for a smoky, sweet version.
- Vegetarian: Skip the chicken and add cooked chickpeas or shredded jackfruit for a plant-based bite.
- Extra Veggies: Stir in chopped bell peppers or spinach for color and crunch. Sauté them briefly before adding so they release less water.
- Crunchy Topping: Mix panko with a bit of melted butter and parsley, sprinkle on top before baking for a crunchy finish.
Frequently Asked Questions
Q: Can I use raw cauliflower instead of steaming it first?
A: You can, but steaming or parboiling gives a softer, more tender result. Raw cauliflower may not soften enough during baking and can make the casserole drier or crunchier than intended.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add an extra few minutes to the bake time if starting cold.
Q: Is this dish gluten-free?
A: Yes, with the listed ingredients this casserole is naturally gluten-free. If you add toppings like seasoned breadcrumbs, make sure they are certified gluten-free.
Q: How can I reduce the heat if buffalo sauce is too spicy?
A: Use less buffalo sauce and add more ranch or cream cheese to balance the heat. You can also use a milder wing sauce or add a little honey to tame the spice.
Q: Can I freeze leftovers after baking?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Q: What cheese works best if I don’t have cheddar?
A: Monterey Jack, Colby, or a mild mozzarella will melt well and keep the creamy texture. For stronger flavor, try sharp cheddar or a mix.
Conclusion
This Creamy Buffalo Chicken Cauliflower Casserole is a cozy, flavorful dish that’s easy to make and great for families or get-togethers. It delivers a creamy texture, tangy buffalo kick, and melty cheese that many people love. If you want another take or inspiration, check out this similar recipe for more ideas: Creamy Buffalo Chicken Cauliflower Casserole – Delicious Little Bites. Give it a try—you’ll likely find it becomes a new favorite for easy weeknights and casual entertaining.
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Creamy Buffalo Chicken Cauliflower Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A deliciously creamy and spicy casserole featuring tender cauliflower and shredded chicken in a tangy buffalo-cream sauce, topped with melted cheddar and green onions.
Ingredients
- 1 head cauliflower, chopped into florets
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Prepare the cauliflower by cutting it into even florets. Steam or boil the cauliflower florets until tender (about 6–10 minutes). Drain very well and pat dry.
- In a large bowl, combine the shredded cooked chicken with buffalo sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Stir until smooth and well combined. Fold in the drained cauliflower, mixing until all pieces are coated. Season with salt and pepper to taste.
- Pour the mixture into a lightly greased baking dish and spread it evenly. Sprinkle the remaining cheddar cheese evenly over the top. Bake for 25–30 minutes, or until bubbly and golden.
- Remove from the oven and let sit for 5 minutes to set. Garnish with chopped green onions before serving.
Notes
Drain the cauliflower well to avoid excess water. Use warm cream cheese for easy mixing. Taste the mixture before baking to adjust flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 2g
- Sodium: 1000mg
- Fat: 56g
- Saturated Fat: 30g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 100mg
