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Last Updated on September 28, 2017 by Chris Butler

There is something about football season that screams Buffalo Chicken.  The two go hand in hand.  I made the Buffalo Chicken dip last year and that was a huge hit.  But this year I decided to up my game.

Casseroles are a beautiful thing.  Toss everything into one pan and bake.  Easy and delicious dinner with little clean up.  But there is something else that makes casseroles magical, and that is the fact I can hide veggies in them.

My husband will not eat anything he can identify as a vegetable. Crazy right?  So a few years ago I got creative and started hiding them.  Thankfully my kids love veggies, and this casserole too.  Hubby doesn’t know he is eating veggies, but this has become one of his favorite dinners.  Don’t tell him my secret.

It’s also Gluten Free, which means I don’t have to modify a “second dinner” for the Gluten Free people in my house.  Major win!

Did I mention it’s easy?  Super easy.  The prep time is just minutes.  This has a regular rotation in my menu plans for those nights I just don’t have time to cook.

The base of the casserole is Cauliflower Crumbles.  Did you know Green Giant now sells Cauliflower Crumbles?  It is priced the same as a head of Cauliflower in my area and it’s such a huge time saver!   I find it in the bagged salad / produce section.  Here is everything you will need:

This recipe is adapted from Delish.

Buffalo Chicken Casserole Recipe

• 1 Bag of Cauliflower Crumbles
• 1 Can of Swanson Chicken 12.5 Ounce
• 1 8 ounce Package of Cream Cheese
• 1/3 C. Franks Red Hot Buffalo Sauce
• 1/4 C. Ranch Dressing
• 1 C. Shredded Sharp Cheddar Cheese
• 1/2 C. Shredded Mozzarella Cheese
• Oil
• Salt and Pepper
• Chives

Place the Cauliflower Crumples into your pan and toss with oil and salt and pepper.  Bake at 350 for 10-15 minutes.

While that’s baking, mix your cream cheese, buffalo sauce and ranch dressing together.  When the Cauliflower is done, spread the drained chicken evenly over top.  Spread the cream cheese mixture over the chicken.  Now top with the shredded cheeses.

Bake an additional 20-30 minutes until the cheese get nice and bubbly.  After it’s out of the oven you can drizzle on more ranch dressing and chives if you like.

If you are not watching your carb intake, this is great served with a side of corn chips and green beans or broccoli.  Enjoy!

Leave me a comment and let me know if you have ever hidden veggies before!  What are your favorite ways to do it?

Chris Butler

Chris Butler has helped thousands of crafters learn how to use their Cricut machine without feeling overwhelmed.  She is a best selling author and an up and coming designer.    For fun Chris enjoys designing SVG Files, hanging out with her family (preferably at the lake), traveling,  and volunteering at her church.  She is a wife and mom of two crazy fun kids.