Buffalo Chicken Casserole

Happy Halloween, gouls and ghosts! I hope you spend your evening trick-or-treating, eating obscene amounts of candy, watching scary movies and maybe even watching The Great Pumpkin (like Nate and I will soon be doing).

I have a confession to make: I'm obsessed with buffalo wing sauce. As the Frank's bottle says "I put that S#*% on everything!" Crackers? Yep. Tortillas? Mmhm. Eggs and grilled cheese? Uh huh. Potatoes of every shape and kind? Most definitely! It is this obsession that inspired me to make buffalo chicken casserole this All Hallows Eve.

Buffalo Chicken Casserole

1 head cauliflower
2 Tbsp olive oil
Salt and pepper, to taste
1 Rotisserie chicken, shredded
12 oz softened cream cheese
1 C shredded cheddar cheese
1/2 C shredded Gouda cheese
1/2 C buffalo sauce (such as Frank's)
1 Tbsp garlic powder
1 Tbsp ranch dressing mix

Preheat oven to 450 degrees.

Cut cauliflower into florets and toss in olive oil, salt and pepper. Roast the cauliflower in a baking dish for 20 minutes.

Combine cheeses, buffalo sauce and seasonings in a small bowl. I used a hand mixer for this job. Everything looked like a red and gooey mess but it'll be fantastic!

After removing the now-roasted cauliflower from the oven, drop the oven down to 375.

Toss shredded chicken with the cauliflower. Spread the cream cheese mixture over the chicken and cauliflower in a single layer and bake for an additional 20 minutes.

This casserole was hearty and flavorful! I would definitely make it again no questions asked.

If you're curious as to why there is no picture, Nate and I were too hungry to wait for dinner. We both had busy days and gymmed afterwards. To say we were ravenous is an understatement.

Enjoy your Halloween, readers! Stay safe tonight, guys.