Buffalo Chicken Casserole Recipe

INGREDIENTS

Preheat oven to 425°F.
Spread cauliflower florets in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning mix. Toss to evenly coat. Bake for 20 minutes.1 head cauliflower,2 tablespoons olive oil,1 tablespoon ranch seasoning mix
Reduce oven heat to 350°F
In a large bowl combine the ranch roasted cauliflower and chicken.3 cups cooked chicken breast
In a small bowl, stir together buffalo sauce, Greek yogurt and ½ cup shredded cheddar cheese. Add buffalo sauce mixture to chicken mixture and stir gently until fully combined.½ cup Buffalo sauce,5 ounces plain Greek yogurt,1 cup shredded cheddar cheese
Spread mixture into a 9×13-inch casserole dish or baking pan. Top with remaining cheddar cheese and blue cheese crumbles (if using). Bake for 20 minutes until cheese is melted and bubbly.⅓ cup blue cheese crumbles
Garnish with celery, green onions and a drizzle of additional buffalo sauce.Thinly sliced celery,Thinly sliced green onions

You can use any leftover chicken you have on hand for this recipe. Be sure to cut into bite-sized pieces or shred before using.
You can use sour cream in place of the Greek yogurt.
You can use regular hot sauce in place of the Buffalo sauce, such as Frank’s RedHot.
In place of the cheddar cheese, you could use mozzarella or Monterey Jack cheese.
Cut the cauliflower into bite-sized pieces. Be sure to cut it into smaller pieces if you’re serving this to littles!
Use store-bought rotisserie chicken to save time, or try my crockpot shredded chicken.
Use room temperature Greek yogurt for the easiest mixing.
Freshly shred the cheddar cheese instead of using pre-shredded cheese for the best flavor and melting.

Storage: Store Buffalo chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.