Print

Buffalo Cauliflower & Chicken Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2–3 cups cooked shredded chicken (rotisserie works great)
  • 4 cups cauliflower rice (fresh or frozen, thawed and patted dry)
  • 1 cup plain Greek yogurt
  • 1/2 cup buffalo sauce (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (to taste)
  • 1/2 cup shredded mozzarella or cheddar (optional, for extra creaminess)

Crunchy Almond-Flax Topping

  • 1/2 cup almond flour
  • 2 tablespoons ground flaxseed
  • 2 tablespoons shredded parmesan
  • 1 tablespoon olive oil (or melted butter)
  • Pinch of garlic powder + smoked paprika

Instructions

  1. Preheat the oven to 375°F and lightly grease an 8″ square baking dish.
  2. In a large bowl, mix together Greek yogurt, buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper.
  3. Stir in the shredded chicken and cauliflower rice until coated. Add the shredded cheese if using.
  4. Spread the mixture evenly in the prepared baking dish.
  5. In a small bowl, mix together almond flour, flaxseed, parmesan, olive oil, and spices until crumbly. Sprinkle evenly over the casserole.
  6. Bake for 25–30 minutes, until bubbly and golden on top.
  7. Let cool slightly before serving. Garnish with green onions or a drizzle of ranch if you want extra flavor.

Find it online: https://lifeandsprinkles.com/buffalo-cauliflower-chicken-casserole/

0