You might have seen the video for making this on Facebook. That's where I found the recipe. It's so easy to make, especially if you have leftover chicken.
My husband went to the store to look for "buffalo" sauce, which is one of the ingredients on the video, but couldn't find it. Not sure where he looked, or for how long, because he's a guy. He likes to do the grocery shopping with a stop watch. Eleven minutes is our time limit at Trader Joe's. He rolls his eyes and sighs six hundred times if I want to read the ingredients on a label. Which I do. Always.
So, instead of buffalo sauce, I substituted Tabasco. Since my husband thought this might not be enough liquid, I squirted some ketchup in there, too. Maybe this is a good approximation of buffalo sauce, but I don't actually know. The finished casserole tastes great, not too spicy, and a serving is VERY filling. This is due to the copious amounts of FAT in this recipe.
(If you're worried about fat in your diet, you might have missed all the recent articles on the subject. Turns out the sugar industry lobbied to make fat the culprit--instead of sugar--in causing heart disease. Hence the birth of the low-fat craze which has yet to be completely vanquished. Fat will only make you fat when combined with sugar, i.e. refined carbs. If you restrict carbs sufficiently, you can lose weight easily on a relatively high fat diet.)
Check it out!
Ingredients:
1 small head of cauliflower, separated into florets
2-3 TB olive oil
salt and pepper, to taste
3 cups shredded, cooked chicken
8 oz. cream cheese, softened
2 TB ketchup
1 TB Tabasco
1/2 cup ranch dressing
4 green onions, sliced
1/2 cup shredded sharp cheddar
1/2 cup shredded gouda
Preheat oven to 450F. Place cauliflower florets in 9x13 baking dish and drizzle with olive oil. Toss well. Sprinkle with salt and pepper. Roast for about 20 minutes or until soft and lightly browned. Remove from oven and reduce heat to 350F. Mix cream cheese with remaining ingredients, except cheeses. Cover cauliflower with chicken pieces. Spread cream cheese mixture over chicken. Top with a layer of shredded cheese. Bake for about 20 minutes or until bubbly and all cheese is melted. Serve hot. Makes about 6 hearty servings to satisfy 6 lumberjacks after a long day of chopping wood in the freezing cold woods.
So, instead of buffalo sauce, I substituted Tabasco. Since my husband thought this might not be enough liquid, I squirted some ketchup in there, too. Maybe this is a good approximation of buffalo sauce, but I don't actually know. The finished casserole tastes great, not too spicy, and a serving is VERY filling. This is due to the copious amounts of FAT in this recipe.
(If you're worried about fat in your diet, you might have missed all the recent articles on the subject. Turns out the sugar industry lobbied to make fat the culprit--instead of sugar--in causing heart disease. Hence the birth of the low-fat craze which has yet to be completely vanquished. Fat will only make you fat when combined with sugar, i.e. refined carbs. If you restrict carbs sufficiently, you can lose weight easily on a relatively high fat diet.)
Check it out!
Ingredients:
1 small head of cauliflower, separated into florets
2-3 TB olive oil
salt and pepper, to taste
3 cups shredded, cooked chicken
8 oz. cream cheese, softened
2 TB ketchup
1 TB Tabasco
1/2 cup ranch dressing
4 green onions, sliced
1/2 cup shredded sharp cheddar
1/2 cup shredded gouda
Preheat oven to 450F. Place cauliflower florets in 9x13 baking dish and drizzle with olive oil. Toss well. Sprinkle with salt and pepper. Roast for about 20 minutes or until soft and lightly browned. Remove from oven and reduce heat to 350F. Mix cream cheese with remaining ingredients, except cheeses. Cover cauliflower with chicken pieces. Spread cream cheese mixture over chicken. Top with a layer of shredded cheese. Bake for about 20 minutes or until bubbly and all cheese is melted. Serve hot. Makes about 6 hearty servings to satisfy 6 lumberjacks after a long day of chopping wood in the freezing cold woods.
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