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Buffalo chicken cauliflower casserole in a baking dish with melted cheddar and sliced green onions

Buffalo Chicken Cauliflower Casserole

Tender shredded chicken and roasted cauliflower florets come together in a spicy, creamy buffalo sauce, topped with melted sharp cheddar and fresh green onions. This easy one-dish casserole is perfect for family dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs total
  • 4 cups cauliflower florets cut into even bite-sized pieces, fresh recommended
  • 1 cup buffalo sauce adjust amount to control heat level
  • 8 oz cream cheese softened to room temperature, full-fat recommended
  • 1 cup shredded sharp cheddar cheese divided — half mixed into filling, half for topping
  • 3 green onions sliced
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large skillet
  • Large baking dish
  • Large mixing bowl
  • Meat thermometer
  • Nonstick cooking spray

Method
 

  1. Preheat oven to 400 degrees F. Spray a large baking dish with nonstick cooking spray and set aside.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer in the prepared baking dish. Roast for 15 minutes until edges are lightly golden and florets are just tender.
  3. While cauliflower roasts, season chicken with salt and pepper. Cook in a large skillet over medium heat for 6 to 8 minutes per side until the internal temperature reaches 165 degrees F. Shred using two forks while still warm.
  4. In a large mixing bowl, combine shredded chicken with buffalo sauce and softened cream cheese until fully blended. Stir in half of the shredded cheddar.
  5. Fold the roasted cauliflower into the chicken mixture until evenly coated. Transfer back to the baking dish and spread into an even layer.
  6. Top with remaining cheddar cheese and sliced green onions. Bake for 15 to 20 minutes until the cheese is melted, the edges are bubbling, and the top has a light golden color.
  7. Let the casserole rest for 5 minutes before serving. Drizzle with additional buffalo sauce if desired.

Notes

Use fresh cauliflower for best texture — frozen may release too much moisture during roasting. Make sure cream cheese is fully softened before mixing or it will clump. Casserole can be assembled up to 24 hours ahead and refrigerated until ready to bake — add 5 extra minutes to the final bake time. Rotisserie chicken can replace cooked chicken breasts to save time. Swap cheddar for pepper jack or mozzarella for a different flavor. Add cayenne to the buffalo sauce for extra heat.