5ouncesplain Greek yogurt1 container (about ½ cup)
1cupshredded cheddar cheesedivided
⅓cupblue cheese crumblesoptional, for topping
Thinly sliced celeryoptional, for garnish
Thinly sliced green onionsoptional, for garnish
Instructions
Preheat oven to 425°F.
Spread cauliflower florets in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning mix. Toss to evenly coat. Bake for 20 minutes.
In a large bowl combine the ranch roasted cauliflower and chicken.
3 cups cooked chicken breast
In a small bowl, stir together buffalo sauce, Greek yogurt and ½ cup shredded cheddar cheese. Add buffalo sauce mixture to chicken mixture and stir gently until fully combined.
½ cup Buffalo sauce, 5 ounces plain Greek yogurt, 1 cup shredded cheddar cheese
Spread mixture into a 9x13-inch casserole dish or baking pan. Top with remaining cheddar cheese and blue cheese crumbles (if using). Bake for 20 minutes until cheese is melted and bubbly.
⅓ cup blue cheese crumbles
Garnish with celery, green onions and a drizzle of additional buffalo sauce.
Thinly sliced celery, Thinly sliced green onions
Notes
Cut the cauliflower into bite-sized pieces. Be sure to cut it into smaller pieces if you're serving this to littles!
Use room-temperature Greek yogurt for the easiest mixing.
Freshly shred the cheddar cheese instead of using pre-shredded cheese for the best flavor and melting.
This casserole is a great make ahead dish. You can fully assemble the casserole and store it covered in the refrigerator for up to 1 day before baking. You can also freeze the fully-assembled casserole for up to 1 month and bake from frozen, adding 20-30 minutes to the baking time.
Storage: Store cauliflower Buffalo chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.