This hearty buffalo chicken casserole recipe calls for chicken breasts, and instead of using grain or beans like most traditional casseroles, cauliflower is the base. I had leftover sliced mushrooms and Brussels Sprouts hearts, so I decided to load up on the veggies.
This buffalo chicken casserole is a very nutritious dish. The recipe is packed with flavours you’ll love, so you won’t feel like you’re eating tons of veggies. This is so satisfying and guiltless! If you’re looking for a healthy but meaty dish, this one’s an excellent recipe to try. I just love how good and hearty it is that I’m sharing the simple casserole recipe for you to share with your family.
Hearty Buffalo Chicken Casserole Recipe
Ingredients
- 1 pound ground chicken (minced chicken) - minced
- 1 head cauliflower - chopped into florets
- ⅓ cup coconut oil - melted
- 1 tablespoon paprika
- 1 teaspoon Himalayan salt (pink salt)
- ½ tablespoon ground black pepper
- 2 tablespoons garlic powder
- 5 tablespoons hot sauce
- ¾ cup mushrooms - sliced
- 1 ½ cup cheddar cheese - shredded
- 6 slices bacon - crumbled
- ¾ cup green onions (scallions or green shallots) - sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine melted coconut oil, paprika, salt, pepper, garlic powder and hot sauce. Add cauliflower florets and Brussels sprout hearts and stir to coat.
- Place the cauliflower mixture in a 9×13 roasting pan lined with foil leaving as much of the buffalo sauce in the bowl. Roast for 35 minutes, stirring every 10 minutes. I coated the foil with coconut oil to prevent sticking.
- While the cauliflower mixture is cooking, place chicken and mushrooms in a bowl with leftover buffalo sauce and stir to coat.
- Mix cheese, crumbled bacon, and green onions in a bowl.
- After cauliflower is cooked, remove it from the oven and top with chicken and cheese mixture.
- Bake for 15 minutes or until chicken is done and cheese is bubbly.
- Serve with ranch or blue cheese dip, if desired.