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Spoon scooping out buffalo chicken casserole.

Buffalo Chicken Casserole with Cauliflower

This Buffalo Chicken Casserole with Cauliflower is the perfect recipe to spice up your weeknight dinners! It's made with nourishing ingredients like great northern beans, cauliflower rice, and spinach. This creamy casserole is sure to be a family favorite!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 761 kcal

Equipment

  • 1 Casserole Dish
  • 1 Frying Pan

Ingredients
  

  • 1+½ Pounds Chicken Breast
  • 15 Ounces Great Northern Beans Any white beans will work!
  • 13.5 Ounces Full Fat Coconut Milk
  • 2 Cups Cauliflower Rice Fresh or frozen!
  • 5 Strips of Bacon
  • 3-4 Cups Baby Spinach
  • ⅓ Cup Buffalo Sauce Feel free to add more if you like it extra spicy!
  • 1 Sweet Onion, Chopped
  • 2 Jalapeño, Chopped
  • ½ Tablespoon Avocado Oil You can also use coconut oil or olive oil.
  • ½ Teaspoon Salt

Instructions
 

Preparing the Bacon and Chicken

  • Start by cooking the bacon in a small frying pan until crispy. Pat the bacon dry with a paper towel, and chop into small pieces. Save the bacon fat to cook the chicken breast.
  • Cook chicken breast a few minutes on each side. Chop the chicken into small chunks or shred with two forks. (If chicken isn't fully cooked through it will cook in the oven.)

Making the Sauce

  • Next add avocado oil to a warm pan and sauté chopped onions until they are translucent.
  • Then add in the coconut milk, buffalo sauce, and beans. Let simmer for a few minutes. After simmering, transfer into a high-speed blender. Blend until the mixture is smooth and creamy.

Putting it all together

  • Add chopped chicken breast, half of the chopped jalapeño, spinach, cauliflower rice, and sauce into a large bowl. Stir together until the ingredients are evenly coated with sauce.

Baking the Casserole

  • Transfer the mixture into a medium sized casserole dish. Add the rest of the chopped jalapeño on top. Bake at 350 degrees for 35 minutes.
  • When the casserole is done cooking, sprinkle chopped bacon pieces on top with fresh parsley. Serve hot!

Notes

Helpful Tips

  • Be careful when transferring the hot sauce into the blender! Make sure the blender is covered before blending.
  • To save on cleaning dishes, you can stir the casserole together in the baking dish. (I noticed it tends to spill out more though!)
  • Do not bake the casserole with bacon on top. Add the chopped bacon before serving so it doesn't burn.
  • Cook the chicken in the bacon fat for extra flavor!
  • Garnish with freshly chopped parsley.
  • Serve with cooked rice for extra "bulk."
  • You can also top with sliced avocado!
  • Save cooking time by using chicken from a store-bought rotisserie chicken or leftover baked chicken.

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1gCalories: 761kcalCarbohydrates: 25gProtein: 100gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 273mgSodium: 1241mgPotassium: 2310mgFiber: 7gSugar: 4gVitamin A: 1585IUVitamin C: 45mgCalcium: 120mgIron: 6mg
Keywords buffalo chicken casserole with cauliflower, dairy-free chicken casserole, healthy buffalo chicken casserole, spicy chicken casserole
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