Description
A crowd-pleasing fusion of crispy riced cauliflower and tender buffalo chicken, this casserole delivers bold flavors with a lighter approach. Ideal for game nights or comforting meals, it combines layered cheeses and hot sauce for a creamy, spicy dish. Substitute chicken thighs with tofu for a vegetarian option.
Ingredients
1 head cauliflower, riced and drained
2 lbs skinless chicken thighs
1 ½ cups buffalo hot sauce
2 cups cream of mushroom soup
1½ cups shredded cheddar cheese
2 tbsp butter
¼ cup grated Parmesan cheese
4 stalks chopped green onions
1½ cups shredded mozzarella
¼ cup ranch dressing
½ cup cream cheese
1 cup cream of mushroom soup
½ cup sliced cremini mushrooms
Instructions
Rinse and microwave cauliflower 4 minutes until tender
Grate using processor, strain excess moisture with cheesecloth
Salt rice 15 minutes to pre-season
Sauté mushrooms in butter until browned
Return cooked chicken to pan
Add buffalo sauce and soups, cook for 15 minutes
Simmer 5 minutes
Stir in shredded cheeses and Parmesan
Spread onto riced cauliflower in a baking dish
Top with mozzarella and Parmesan
Bake at 375°F (190°C) for 25 minutes until golden and bubbly
Finish with chopped green onions and ranch dressing
Notes
Chicken thighs can be substituted with chicken breast or tofu for vegetarian version.
Buffalo sauce: Use mild variants or add smoked paprika for flavor.
Cheeses: Cheddar can be swapped with Monterey Jack or mozzarella for a milder layer.
Mushrooms: Increase quantity or substitute with crumbled tofu for added texture.
Sauce alternatives: Replace ranch dressing with blue cheese or BBQ sauce.
Low-fat options: Use light versions of cream cheese and soup for lower fat content.
- Prep Time: 20
- Cook Time: 40
- Category: Trending
- Method: Baking
- Cuisine: American comfort food
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
