Buffalo Chicken Cauliflower Casserole
Serves: 8
  • 3 cups Chicken, cooked & shredded
  • 4 cups Cauliflower, roasted
  • 1 cups Mozzarella, shredded
  • 1 cup Greek Yogurt
  • 1 clove Garlic, minced
  • 3 spears Celery, minced
  • 2 Carrots, minced
  • ½ Sweet Onion, chopped
  • 1 tbsp Paprika
  • ½ cup Buffalo Sauce (I like Franks Red Hot)
  • 1 cup Bacon, crumbled
  • ½ cup Green Onions, chopped
  • Olive Oil
  • S + P to taste
  1. Cook your chicken whichever preferred method you choose. I usually throw my chicken in a crockpot before I head to work and when I get home, poof…. It’s ready. Shred as necessary.
  2. Roast the Cauliflower at 425 for 20 minutes, just until the edges start to brown. (helpful hint, I spritz my cauliflower florets with olive oil, S + P before roasting)
  3. In a large skillet, sauté the Celery, Carrots and Onion with a dab of Olive Oil for 5 minutes. Add in your minced Garlic and sauté for another minute, until fragrant.
  4. Grab a large mixing bowl, and start assembling your casserole! Mix together your Chicken, Cauliflower, sautéed Onion mix, Greek Yogurt, Paprika, Buffalo Sauce and Bacon. (If you’re preparing for a toddler, skip the Buffalo Sauce and add BBQ sauce instead)
  5. Once everyone is mixed together nicely, pour into a buttered Casserole dish. Top with Mozzarella and cover with foil.
  6. Bake at 350 for 25 minutes, then take foil off and raise your temperature to 425. Bake an additional 10 minutes or until cheese is nice and bubbly brown.
  7. Top with Green Onions and serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/buffalo-chicken-cauliflower-casserole/