Loaded Cauliflower “Potato” and Buffalo Chicken Casserole

Loaded Cauliflower “Potato” and Buffalo Chicken Casserole

This recipe was adapted from a chicken and potato casserole I found on Facebook.


2 pounds raw boneless chicken breasts, cubed (1″)
2 packages frozen cauliflower – chopped
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. buffalo hot sauce

2 cups grated cheese (cheddar or other)
1 cup crumbled bacon
1 cup diced green onion (optional – onions can be high in carbs, so adjust per your daily limits)

  1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. Cook the cauliflower in the microwave approximately 10 minutes
  3. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  4. Add the cauliflower and stir to coat.
  5. Add the cubed chicken to the bowl and stir to coat.
  6. In a bowl mix together the cheese, bacon and green onion and top the raw chicken/cauliflower mixture with the cheese mixture.
  7. Bake the casserole for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  8. Serve with extra buffalo sauce and ranch or blue cheese dressing

Nutritional info coming…

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