Sunday, March 29, 2020

Low-carb buffalo chicken and cauliflower casserole

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I believe there's a time in life to follow recipes and there's a time in life to just cook. Obviously, we're living in times of uncertainty, and it's unclear what will be available at the grocery store during one of your very, very limited trips. So now is a time to just cook.

Cook whatever is available to you. Let your muse be whatever is in your pantry, your refrigerator, and your freezer. 

I realize that's easier said than done for many people who just aren't sure where to begin, so I wanted to share an idea for a casserole that you can easily customize depending on what is available.

For example, you could use frozen, fresh, rotisserie, or ground chicken; frozen or fresh cauliflower or cauliflower rice; barbecue sauce instead of buffalo sauce; dressing instead of sour cream; garlic powder or onion powder instead of ranch seasoning; and any combination of cheeses.

I made this recipe because I was craving comfort food, and I hope this casserole can provide you and your family with some comfort as well. 

I used Challenge cream cheese for this recipe because they don't add any unnatural additives, and they pride themselves in using hormone-free milk.

Low-Carb Buffalo Chicken and Cauliflower Casserole
  • 1 cauliflower head (or about 18 ounces) cut into florets
  • 8 ounces Challenge cream cheese, softened
  • 1/3 cup buffalo sauce (use 1/2 cup if you like it spicier or 1/4 cup for less spicy)
  • 1/4 cup sour cream (or ranch dressing or blue cheese dressing)
  • 0.4 ounces dry ranch seasoning mix, or 2 teaspoons garlic powder 
  • 1 1/2 pounds (or about 4 cups) chicken, cooked and diced
  • 1 cup celery, chopped
  • 1/2 cup shredded cheddar cheese
  • Also, blue cheese and green onions if you want
  1. Preheat oven to 425 degrees Fahrenheit
  2. Microwave cauliflower florets for about 5 minutes or until fork tender. Set aside.
  3. Combine cream cheese, buffalo sauce, sour cream, and ranch seasoning mix.
  4. Stir in cauliflower, chicken, celery, and cheddar cheese.
  5. Prepare an 11x7 casserole dish with nonstick spray and dump mixture into casserole dish.
  6. Bake for about 20 to 25 minutes, or until the top starts to brown.
  7. Remove from oven and sprinkle with blue cheese and green onion if desired.

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