Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium saucepan, combine the chicken breasts or thighs with enough water to cover. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Alternatively, you can poach the chicken in the buffalo sauce mixture later for more flavor infusion (see step 4). Once cooked, remove chicken from the water, let it cool slightly, and then shred it using two forks or chop it into bite-sized pieces.1 pound boneless, skinless chicken breasts or thighs
- While the chicken is cooking, steam or blanch the cauliflower florets. You can do this by placing them in a steamer basket over boiling water for about 5-7 minutes until they are tender-crisp, or by boiling them in salted water for 3-4 minutes. Drain them thoroughly and set aside.1 large head cauliflower, cut into florets
- In a medium bowl, whisk together the Frank's RedHot sauce, melted butter, ranch dressing, and minced garlic. Stir in the sour cream until well combined and creamy. Season with salt and pepper.1/2 cup Frank's RedHot sauce (or your favorite buffalo sauce), 1/4 cup unsalted butter, melted, 1/2 cup ranch dressing, 2 cloves garlic, minced, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In a large bowl, toss the shredded or chopped chicken and the drained cauliflower florets with about two-thirds of the buffalo sauce mixture. Ensure everything is evenly coated.1 pound boneless, skinless chicken breasts or thighs, 1 large head cauliflower, cut into florets
- Pour the chicken and cauliflower mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the casserole. If desired, add some blue cheese crumbles at this stage.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, Blue cheese crumbles
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Once out of the oven, let the casserole rest for a few minutes. Garnish with fresh chopped chives or parsley, if using. Serve hot and enjoy your delicious Creamy Buffalo Chicken Cauliflower Casserole!2 tablespoons chopped fresh chives or parsley
Notes
To store any leftover Creamy Buffalo Chicken Cauliflower Casserole Recipe, allow it to cool completely. Transfer the leftovers to an airtight container and refrigerate. It will stay fresh in the refrigerator for up to 3-4 days. For reheating, the oven is best. Place a portion in an oven-safe dish, cover loosely with foil, and bake at 325°F (160°C) for about 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you want to re-crisp the top slightly. For a quicker reheat, place a portion on a microwave-safe plate and heat on medium power in 30-second intervals until hot. You can also freeze this casserole for future meals. Ensure it has cooled completely before freezing. Portion it into freezer-safe containers or wrap individual servings tightly to prevent freezer burn. Frozen casserole can be kept for up to 2-3 months. To reheat from frozen, it’s best to thaw it in the refrigerator overnight first, then reheat as directed above. Alternatively, you can bake directly from frozen, but it will take longer, likely 45-60 minutes in the oven.