“That’s something special” *Zach after taking a bite*
Last time I made Zach’s Broccoli Chicken Casserole I thought it would be good made with buffalo sauce. So, that’s just what this is! I thinnnnnk I like it better than the original, but I also am obsessed with buffalo sauce.
If you try it, let me know which version is your favorite!
Buffalo Chicken Casserole
A chicken casserole made extra good with buffalo sauce, roasted cauliflower, crunchy cornflakes and ranch and pickles, of course! Everything you need in a meal, provided in one casserole dish.
Equipment
- 1, 9×13 casserole pan or oven-safe dish
- 2, baking sheets
- 1, large mixing bowl
- 1, large spoon
- 1, saucepan
- 1, whisk
- 1, can opener
Ingredients
- ~2 lb. chicken (breast or tenderloin)
- 24 oz. cauliflower florets
- 2 Tbsp olive oil
- 1 tsp kosher salt x2
- 1/2 tsp black pepper x2
- 1/2 tsp garlic powder x2
- 2 C Minute Brown Rice, uncooked
- 1 C mayonnaise
- 1 C buffalo sauce
- 2, 8 oz. water chestnuts, can (drained)
- 2 C Corn Flakes cereal
- 2 Tbsp olive oil or melted butter
- Optional Toppings Dill Pickles, Green Onion Do not add before baking!
Homemade Cream of Chicken Soup (Equivilant to 2 cans.)
- 6 Tbsp butter
- 1/3 C all-purpose flour
- 2 C chicken broth
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Homemade Ranch
- Equal Parts sour cream and mayonnaise Example: 1/2 C of each
- To Thin Milk Add until desired consistency
- To Taste Garlic powder, onion powder, dried dill, kosher salt, black pepper Start with 1/2 tsp. and work up to liking
Instructions
- Preheat oven to 400F and line 2 baking sheets with parchment paper. Wash your hands!
- Pour cauliflower florets onto one baking sheet. Trim off hard ends. Drizzle 2 Tbsp olive oil, sprinle ~1 tsp kosher salt, 1 tsp garlic powder and 1/2 tsp black pepper. Mix around to evenly coat the veggies. Toss in the oven.
- Remove thawed, raw chicken from packaging and place on the other baking sheet. Evenly sprinkle 1 tsp kosher salt and 1/2 tsp black pepper onto each piece. Toss in the oven. Set timer for 15 minutes.
- While chicken and cauliflower are in the oven, grab your saucepan and a whisk and place on the stovetop. Turn to medium heat. Add 6 Tbsp butter and melt. Add a heaping 1/3 C (6 Tbsp.) all-purpose flour and whisk until thickened. Add 2 C liquid (chicken broth/milk) and whisk over heat until starts to thicken. Add salt, pepper, garlic powder and whisk to blend. Remove from heat and let continue to thicken. *sniff, it smells SO good!*
- In mixing bowl, add 2 C uncooked rice, 2 cans of drained water chestnuts, 1 C mayo, and 1 C buffalo sauce.
- After cauliflower and chicken are done (chicken is cooked all the way through and cauliflower is roasted) — Reduce oven to 350F, or you can prep this part ahead and cook later. Chop the chicken to bite-sized pieces. Then, add the thickened soup mixture, chopped chicken, and roasted cauliflower to the mixing bowl. Stir it up
- Pour mixture to a 9×13 baking dish.
- (I quickly rinse out the bowl used to mix, or you can grab another bowl…) In bowl, add 2 C corn flakes and 2 Tbsp olive oil (or melted butter) and crush up corn flakes. You can do this with your hand or the bottom of a glass. Spread evenly on top of 9×13 dish mixture.
- Reduced oven to 350F and bake for 35-40 minutes… Until warmed through and cornflakes are a little toasty.
- Serve drizzled with ranch and topped with chopped pickles and/or chopped green onion. Enjoy! Cover and refrigerate — Good for (3) days… If it lasts that long! Reheat before eating.
Tried this recipe?Let us know how it was!
Soul Work in the Kitchen
Turn your wounds into wisdom.
Oprah Winfrey
