Cauliflower Buffalo Chicken Casserole

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.

Printable Recipe

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.

Comments

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