Buffalo Chicken Casserole
prep time: 10 minutes cook time: 30 minutes yield: 4 servings
2 tablespoons unsalted butter or ghee (or coconut oil
if dairy-free)
1 cup diced celery
½ cup diced onions
3 cloves garlic, smashed to a paste
4 boneless, skinless chicken thighs, cut into ¾-inch
cubes
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
4 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 (¼ cup) (Kite Hill brand cream
cheese style spread if dairy-free), softened
3 tablespoons chicken bone broth, homemade (here)
or store-bought
½ cup crumbled blue cheese (omit for dairy-free)
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