Ingredients
- David's Note:
- Spice up the spread at your wintertime gatherings with this delicious dish!
- Ingredients:
- 1 Tbsp olive oil
- 1 cup small-diced celery
- 1 cup small-diced carrot
- 1/2 cup small-diced yellow onion
- 1 (12-oz) package fresh cauliflower rice
- 1 (1-oz) packet dry ranch dressing mix
- 3/4 cup full-fat plain Greek yogurt
- 1/2 tsp garlic powder
- 1 rotisserie chicken, meat pulled and cut into bite-size pieces
- 1/3 cup Buffalo sauce
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese
- 2 Tbsp sliced green onions, for garnish
Preparation
Step 1
Preparation:
Preheat oven to 350°F. Spray a 2- to 3-qt shallow casserole dish with nonstick cooking spray and set aside.
Heat the olive oil in a large sauté pan over medium heat, then add the celery, carrot, and onion. Cook until the onion is translucent and the carrot is tender, about 5 minutes, stirring occasionally. Add the cauliflower rice to the sauté pan and cook for another 5 minutes, stirring occasionally.
Remove the sauté pan from the heat, then add the ranch dressing mix, Greek yogurt, and garlic powder, stirring to combine. Pour the mixture from the sauté pan into the prepared casserole dish and set aside.
Mix the chicken and Buffalo sauce together in a medium mixing bowl. Top the mixture in the casserole dish with the buffalo chicken, then sprinkle the cheddar cheese and blue cheese over top. Bake for 25â30 minutes, until the cheese is melted and the casserole is bubbly around the edges. Let stand for 5â10 minutes before serving. Garnish with the sliced green onions.