Buffalo Chicken Casserole
Rich, cheesy, and bursting with spicy Buffalo flavor, this Buffalo Chicken Casserole is sure to be a weeknight favorite for your family.
Servings: 6 Servings
Calories: 613kcal
Ingredients
For the Casserole:
- 3 Cups Cooked Chicken Diced or Shredded
- ½ Cup Mayonnaise
- 1 8 Ounce Package Cream Cheese Softened
- ½ Cup + 1 Tablespoon Hot Sauce
- 1 12 Ounce Bag Frozen Cauliflower Florets
- 1 Cup Loose Frozen Spinach
- 1 Cup Shredded Cheddar Cheese
- ½ Teaspoon Salt
- ½ Teaspoon Italian Seasoning
- 1 ½ Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
For the Topping:
- ½ Cup Shredded Mozzarella Cheese
- ¼ Cup Crumbled Blue Cheese
Instructions
- Preheat oven to 350.
- In a large mixing bowl, mix together all the ingredients for the casserole.
- Spread into a 9x13 baking dish.
- Top with Shredded Mozzarella Cheese and Crumbled Blue Cheese.
- Bake for 35-40 minutes, or until casserole is bubbly and cauliflower is cooked through - see note below. (I like to broil mine for the last several minutes.)
Notes
If you use the frozen cauliflower florets, you will need to bake it for at least 40 minutes - perhaps a touch longer. If using the cauliflower rice, you shouldn’t need to bake it quite as long.
I buy Great Value Frozen Spinach, and it comes loosely in a bag. I find this is easier to use for casseroles because you can grab a handful and throw it in.
If you buy your frozen spinach in the small blocks, you will probably want to thaw it and squeeze the excess moisture out before using it.
Nutrition
Serving: 1Serving (⅙ of recipe) | Calories: 613kcal | Carbohydrates: 8g | Protein: 33g | Fat: 47g | Fiber: 1g