Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups cauliflower florets (fresh or frozen)
- 1 cup buffalo sauce
- 8 oz cream cheese (softened)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 green onions (chopped)
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until golden brown (5-7 minutes per side). Shred once cooked.
- Steam or boil cauliflower florets until tender (5-7 minutes), then drain.
- In a bowl, mix softened cream cheese with buffalo sauce and chicken broth until smooth. Stir in garlic powder.
- Layer cauliflower in the baking dish, add shredded chicken on top, pour the buffalo mixture evenly over everything, and sprinkle both cheeses on top.
- Bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For extra spice, use hot buffalo sauce or add sliced jalapeños. Substitute chicken with turkey or use mixed vegetables for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days.