Buffalo Chicken Casserole

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.simpledish.com/recipes/dinner/buffalo-chicken-casserole

(No reviews.)


So delicious and a great way to add in some hidden veggies.

Prep Time:
Cook Time:


1 lb. chicken breast, chopped
1 head cauliflower, chopped into florets
1 cup Brussels sprouts hearts (may also use whole Brussels sprouts, chopped)
1/3 cup coconut oil, melted (may also use grass-fed butter)
1 tbsp. paprika
1 tsp. Himalayan salt
1/2 tbsp. freshly ground pepper
2 tbsp. garlic powder
4-6 tbsp. of hot sauce
3/4 cup mushrooms, sliced
1.5 cup shredded cheddar cheese
5-6 slices bacon, crumbled
3/4 cup green onion, sliced


  1. Preheat oven to 400 degrees. In a bowl combine melted coconut oil, paprika, salt, pepper, and garlic powder and hot sauce. Add cauliflower florets and Brussels sprouts hearts and stir to coat.
  2. Place the cauliflower mixture in 9 x 13 roasting pan lined with foil leaving as much of the buffalo sauce in the bowl. Roast for 35 minutes, stirring every 10 minutes. I coated the foil with coconut oil to prevent sticking.
  3. While cauliflower mixture is cooking, place chicken and mushrooms in bowl with leftover buffalo sauce and stir to coat.
  4. Mix cheese, crumbled bacon and green onions in a bowl.
  5. After cauliflower is cooked, remove from the oven and top with chicken and cheese mixture.
  6. Bake for an additional 15 minutes or until chicken is done and cheese is bubbly.
  7. Serve with ranch or blue cheese dip, if desired.

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