Buffalo Chicken Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Low carb, high rewards.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 12 oz. softened cream cheese
- 1/3 c. buffalo sauce
- 1/4 c. ranch dressing, plus more for drizzling
- 1/3 c. sliced green onions, plus more for garnish
- 1 tbsp. garlic powder
- 2 c. shredded rotisserie chicken
- 1/2 c. shredded Cheddar
- 1/2 c. shredded gouda
Instructions
- Preheat oven to 450 degrees F. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
- Bake until tender, 20 minutes. Reduce oven temperature to 350 degrees F.
- Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside.
- Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.
- Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes.
- Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.
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