chicken 🍗

Creamy Buffalo Chicken Casserole

Name: Creamy Buffalo Chicken Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: olive oil; 1 ½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces); ½ cup finely diced celery; ½ cup peeled & finely diced carrots; 16 oz cottage cheese (2% or 4% milkfat); ¼ cup buffalo wing sauce (+ more to top*); 2 cloves garlic (peeled); ½ tsp dried dill; ½ tsp dried parsley; ¼ tsp onion powder; ¼ tsp celery salt (sub with more normal salt if you don't have this); ½ tsp diamond kosher salt; ¼ tsp black pepper; cayenne (optional, for more spiciness); ⅓ cup chopped green onion (both white & green parts) + more to top); 12 oz frozen cauliflower rice; 1 cup shredded cheddar cheese

6 servings

portions

10 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

olive oil

1 ½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)

½ cup finely diced celery

½ cup peeled & finely diced carrots

16 oz cottage cheese (2% or 4% milkfat)

¼ cup buffalo wing sauce (+ more to top*)

2 cloves garlic (peeled)

½ tsp dried dill

½ tsp dried parsley

¼ tsp onion powder

¼ tsp celery salt (sub with more normal salt if you don't have this)

½ tsp diamond kosher salt

¼ tsp black pepper

cayenne (optional, for more spiciness)

⅓ cup chopped green onion (both white & green parts) + more to top)

12 oz frozen cauliflower rice

1 cup shredded cheddar cheese

Instructions

Preheat oven to 350F. If you have extra time and want the chicken to be very tender, add it to a large bowl and heavily salt it. Let that sit at room temperature to "dry brine" while you're preparing the rest of the ingredients. This is not as necessary if you're using chicken thighs.

In a food processor, add the cottage cheese, buffalo sauce, garlic cloves, dill, parsley, onion powder, celery salt, salt, pepper and cayenne, if using. Blend until smooth, scraping down the sides as needed.

Then, bring a large pan to medium high heat. Once hot, add enough oil to coat the bottom of the pan. Then, add cubed chicken, celery and carrots. Season with some salt & pepper. Let that cook, undisturbed for about 3 minutes, then stir and continue cooking for another 3 minutes or until chicken is browned. It's okay if it's not fully cooked as it'll finish cooking in the oven.

Thaw out the cauliflower rice in a bowl in the microwave or on the stovetop — you don’t need it to be hot, just warm! Then, use a thin dish towel or paper towel and squeeze out all the liquid from the cauliflower rice — don’t skip this step! Otherwise, your casserole will be too liquidy.

Add the blended buffalo cottage cheese, cooked chicken, celery & carrots, green onion, and the cauliflower rice to a 8×12 or 9×13” baking dish. Use a spatula to mix it up. Spread out evenly in the pan.

Cover with foil and bake for 20 minutes. Then, add shredded cheese and return to the oven & cook, uncovered for 10 more minutes - SEE NOTE**. At the end, switch the oven to broil for 2-4 more minutes.

Top with an extra drizzle of buffalo sauce & ranch as well as some chopped green onion or parsley. Enjoy!

Nutrition

Taille de Portion

Calories

291 kcal

Lipides Totaux

11 g

Lipides Saturés

5 g

Lipides Insaturés

4 g

Acides Gras Trans

0.01 g

Cholestérol

94 mg

Sodium

1191 mg

Glucides Totaux

8 g

Fibres Diététiques

2 g

Sucres Totaux

4 g

Protéines

39 g