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Buffalo Chicken Casserole
Prep Time: 10 minutes
cook time: 30 minutes
yield: 4 servings
2 tablespoons unsalted butter or ghee
1 cup diced celery
½ cup diced onions
3 cloves garlic, smashed to a paste
1 boneless, skinless chicken thighs, cut into ¾-inch cubes
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
½ cups cauliflower florets, cut into ½-inch pieces
1 tablespoon wing sauce or other medium-hot hot sauce, or more to taste
2 ounces cream cheese , softened
3 tablespoons chicken bone broth, homemade or store-bought
½ cup crumbled blue cheese Chopped fresh herbs, such as thyme, for garnish Celery sticks, for serving
Preheat the oven to 350°F.
Melt the butter in a large cast-iron skillet or Dutch oven over medium-high heat. Add the celery and onions and sauté for 2 minutes, stirring often. Add the garlic and sauté for another minute.
Season the chicken on all sides with the salt and pepper. Add the chicken to the skillet and sauté for 7 minutes or until the chicken is cooked through. Add the cauliflower to the skillet.
Place the wing sauce, cream cheese, and broth in a blender and puree until smooth. Add the mixture to the skillet and stir well to combine. Top the skillet with the blue cheese crumbles. Transfer the skillet to the oven and bake, uncovered, for 20 minutes or until the cauliflower is soft. Remove from the oven and garnish with fresh herbs. Serve with celery sticks.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.