I stumbled onto this yummy bowl of deliciousness by accident. One day after a party, I had some left over buffalo chicken dip. I decided that I should do something with the remaining dip as I was afraid no one would eat it. I had made riced cauliflower for lunch the day of the party. This combination was created with the thought that, hey both are good apart from each other, they have to be amazing together. This is a dish that I will continue to make for my family for years ahead.
It is also Trim Healthy Mama Friendly. It is considered an “S” atisfying meal. I ran the numbers; it has 13g fat and 7g
carbs. I think that it could be made
lower if using a fat-free cheddar cheese.
I hope that you all enjoy this.
Cauliflower Buffalo Chicken Casserole
Serves 10
(2) 10 oz bags frozen cauliflower
(1/2) Stick Butter
(1/2) Cup Sour Cream
(1) 8 oz bag Cheddar Cheese
(1) 10 oz can chicken
(1) 8 oz Cream Cheese, No fat or low fat
(1/2) Cup Franks Hot Sauce
(1/2) Ranch Dressing Packet
Salt and Pepper to taste
Preheat oven to 350. Prepare
cauliflower according to the directions on the package. Meanwhile, combine sour cream, ranch dressing
packet and frank’s hot sauce in a bowl.
Combine butter, cream cheese and chicken in a saucepan and cook over
medium low heat until well combined.
Pour the drained cauliflower in a 13 X 9 pan. (Optional: with a potato masher, lightly mash
the cauliflower. Cauliflower can be left
unmashed.) I combine the sauce ingredients
with the cauliflower and the cooked chicken mixture in the 13 X 9 pan, add
desired salt and pepper to personally preference. Sprinkle with cheddar cheese. Bake in oven 15
minutes until cheese is melted on top.
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