Go Back
Buffalo Chicken Cauliflower Casserole in a white baking dish with melted cheddar, sliced green onions, and golden bubbly edges straight from the oven

Buffalo Chicken Cauliflower Casserole

Tender shredded chicken and roasted fresh cauliflower florets baked together in a creamy spicy buffalo sauce and topped with melted sharp cheddar. A bold one-dish family dinner ready in 50 minutes.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs
  • 4 cups fresh cauliflower florets cut into even bite-sized pieces, fresh only
  • 1 cup buffalo sauce Frank's RedHot recommended
  • 8 oz cream cheese full-fat, softened at room temperature for 20 minutes
  • 1 cup shredded sharp cheddar cheese divided, half mixed in and half for topping
  • 3 green onions sliced, for topping
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large skillet
  • Large baking dish
  • Large mixing bowl
  • Nonstick cooking spray

Method
 

  1. Preheat oven to 400 degrees F. Spray a large baking dish with nonstick cooking spray. Toss cauliflower florets with olive oil, salt, and pepper until fully coated. Spread in a single layer in the baking dish and roast for 15 minutes until edges are golden and florets are just tender.
  2. Season chicken breasts with salt and pepper on both sides. Cook in a large skillet over medium heat for 6 to 8 minutes per side until fully cooked through to an internal temperature of 165 degrees F. Shred using two forks while still warm.
  3. In a large mixing bowl, combine shredded chicken, buffalo sauce, and softened cream cheese. Stir until fully incorporated. Stir in half of the shredded cheddar.
  4. Fold roasted cauliflower into the chicken mixture until evenly coated. Transfer back to the baking dish and spread into an even layer.
  5. Sprinkle remaining cheddar evenly over the top. Bake for 15 to 20 minutes until cheese is fully melted, bubbly, and golden brown at the edges.
  6. Remove from oven and let rest 5 minutes before serving. Top with sliced green onions and drizzle with extra buffalo sauce if desired.

Notes

Use fresh cauliflower only as frozen releases too much moisture. Soften cream cheese before mixing for a smooth sauce. Shred chicken while warm for easiest shredding. Let casserole rest 5 minutes before serving. Can be assembled up to 24 hours ahead and refrigerated unbaked. Add 5 to 10 extra minutes to bake time if cooking straight from the refrigerator. Rotisserie chicken can replace cooked chicken breasts.