This creamy Buffalo Chicken Cauliflower Casserole brings the spicy tang of buffalo sauce together with tender cauliflower and rich cheese. It’s warm, slightly spicy, and comfortingly creamy with a golden, bubbly top. The cauliflower soaks up the buffalo flavor while the shredded chicken adds hearty protein. If you enjoy bold, saucy casseroles, you might also like this creamy Boursin cheese appetizer as another party-ready, creamy option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 390 kcal
- Protein: 22 g
- Carbohydrates: 8 g
- Fat: 30 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 750 mg
Why Make This Creamy Buffalo Chicken Cauliflower Casserole
This casserole is quick to pull together and full of flavor. It balances the heat and tang of buffalo sauce with smooth cream cheese and sharp cheddar. The cauliflower keeps it lighter than a potato- or pasta-based bake, while the melted cheese gives a silky, rich mouthfeel. It’s great for weeknight dinners, game-day spreads, or a potluck where you want something familiar but with a spicy kick. The aroma while baking is warm and tangy, and the top turns golden and inviting.
How to Make Creamy Buffalo Chicken Cauliflower Casserole
You’ll steam the cauliflower until tender, mix a creamy buffalo sauce base, combine with shredded chicken, top with cheddar, and bake until bubbly and golden. Simple steps and easy hands-on time make this recipe approachable.
Ingredients:
- 1 head cauliflower, chopped into florets
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Chop the cauliflower into even florets so they cook uniformly. If your chicken is cold, shred it now. Soften the cream cheese at room temperature for easier mixing.
Step 2: Mixing
Steam the cauliflower florets until tender, about 5–7 minutes. In a bowl, mix together the cream cheese, buffalo sauce, Greek yogurt or sour cream, garlic powder, onion powder, salt, and pepper until smooth and well combined.
Step 3: Cooking
In a large baking dish, combine the steamed cauliflower and shredded chicken. Pour the cream cheese mixture over the chicken and cauliflower, stirring gently to coat everything evenly. Sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the cheese is golden.
Step 4: Finishing
Remove from the oven and let rest 5 minutes. Garnish with chopped green onions before serving to add freshness and a mild onion bite.
How to Serve Creamy Buffalo Chicken Cauliflower Casserole
Serve hot straight from the dish. It pairs well with crisp celery sticks, carrot sticks, or a simple green salad to balance the richness. For a party, offer small bowls with ranch or blue cheese dressing on the side for dipping. The casserole also works over a bed of rice or cauliflower rice for a more filling meal.
How to Store Creamy Buffalo Chicken Cauliflower Casserole
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave until warmed through.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat covered in the oven to prevent drying out.
- Tip: To retain creaminess when reheating, add a splash of milk or extra Greek yogurt and stir before warming.
Expert Tips for Perfect Creamy Buffalo Chicken Cauliflower Casserole
- Steam the cauliflower until just tender to avoid mushy texture after baking.
- Use rotisserie chicken to save time and add flavor.
- Soften cream cheese fully to avoid lumps in the sauce.
- Taste the buffalo mixture before combining and adjust salt or add a touch of honey if it’s too spicy.
- For a crisp top, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
- If you prefer less sodium, use a low-sodium buffalo sauce and reduced-sodium cheeses.
Delicious Variations
- Extra Cheesy: Stir in 1/2 cup mozzarella for stretch and melt.
- Keto Friendly: Keep exactly as written — cauliflower and chicken keep carbs low.
- Dairy-Free: Use dairy-free cream cheese and shredded dairy-free cheese; add a tablespoon of olive oil if needed for richness.
- Blue Cheese Twist: Mix crumbled blue cheese into the sauce or sprinkle on top for tang.
- Spicy Upgrade: Add sliced jalapeños or a pinch of cayenne for more heat.
Frequently Asked Questions
-
Can I use frozen cauliflower?
Yes. Thaw and drain it well, or steam straight from frozen but add a minute or two to the steaming time. Remove excess water so the casserole doesn’t get soggy. -
Do I have to steam the cauliflower first?
Steaming helps it cook evenly and keeps the casserole from being watery. You can roast the florets for more caramelized flavor, but adjust baking time. -
What can I use instead of cream cheese?
You can use full-fat ricotta for a lighter texture or a blend of cottage cheese and Greek yogurt (blend cottage cheese first for smoothness). Low-fat cream cheese works but is less rich. -
How do I make this less spicy?
Reduce the buffalo sauce to 1/2 cup and add 1/2 cup mild BBQ sauce or extra cream cheese. You can also serve hot sauce on the side. -
Can I prepare this ahead of time?
Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold. -
Is this suitable for meal prep?
Yes. Portion into meal containers and refrigerate for up to 4 days. Reheat in the microwave or oven. Freeze portions for longer storage.
Conclusion
This Creamy Buffalo Chicken Cauliflower Casserole is a simple, flavorful dish that hits all the comfort-food notes: creamy, tangy, a little spicy, and richly cheesy. It’s easy to adapt and keeps well for leftovers, making it perfect for busy weeknights or feeding a crowd. For another take on buffalo cauliflower casseroles and extra serving ideas, check out this helpful resource from Delicious Little Bites’ recipe. Give it a try—you’ll love the warm, spicy aroma and the satisfying, creamy finish.
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Creamy Buffalo Chicken Cauliflower Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting and creamy casserole that combines the spicy tang of buffalo sauce with tender cauliflower and rich cheese, perfect for weeknight dinners and potlucks.
Ingredients
- 1 head cauliflower, chopped into florets
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C). Chop the cauliflower into even florets for uniform cooking. Shred cold chicken if necessary. Soften cream cheese at room temperature.
- Steam the cauliflower florets until tender, about 5–7 minutes. In a bowl, mix cream cheese, buffalo sauce, Greek yogurt or sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- In a baking dish, combine the steamed cauliflower and shredded chicken. Pour the cream cheese mixture over and stir gently to coat. Sprinkle shredded cheddar on top, then bake for 25–30 minutes until bubbly and golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
For extra creaminess, add a splash of milk or extra Greek yogurt when reheating. You can also use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
