Buffalo Crack Chicken and Cauliflower Casserole

tinathorn

18 oz Chicken Breast

16 oz Cream Cheese

1 Cup Franks Hot Sauce

3.5 oz Mozzarella Cheese

Grated

3.5 oz Cheddar Cheese

Grated

3 cups Cauliflower

The first step in this recipe is extremely simple, but quite time consuming. All you have to do is dump your chicken breasts, cream cheese and Franks Hot Sauce into your slow cooker, and cook on low for 8 hours. or See crack chicken recipe for Instant Pot (pressure cooker)

After the 8 hours, you want to shred the chicken with two forks, and mix well with the sauce that has formed. You want the chicken to be a nice stringy shredded consistency, not chunky or lumpy.

Take a roasting dish and add your chopped cauliflower. Add salt and pepper to taste, drizzle with olive oil and pop it in the oven at 350F for 25 mins.

When the cauliflower is looking nice and golden, remove it from the oven and layer on your buffalo chicken mixture. Top this off with your cheese and pop it back in the oven for another 15 minutes to bake.

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