Loaded Cauliflower and Buffalo Chicken Casserole

Ingredients

• 27.2 ounces boneless, skinless chicken breasts, cut into ½-inch cubes
• 8 cups cauliflower florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 ½ teaspoons ground pepper
• 1 ½ teaspoons paprika
• 1 tablespoon garlic powder
• 4 tablespoons hot sauce or buffalo sauce
• Topping:
• 2 cups fiesta blend cheese (or a mix of cheddar and Monterey jack cheese)
• 5 ounces bacon, crumbled
• 1 cup diced onion

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
3. Add the cauliflower and stir to coat.
4. Scoop the cauliflower into a 9x13 inch pan, leaving behind as much of the olive oil/hot sauce mix as possible.
5. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
6. While the cauliflower is cooking, add the cubed chicken to the bowl with the remaining sauce mix and stir to coat.
7. Once the cauliflower is fully cooked, remove from oven and top with the raw marinated chicken.
8. In a bowl, mix together the cheese, bacon, and onion, and top the chicken with the cheese mixture.
9. Return to oven and bake for 15 minutes, or until the chicken is cooked through and the topping is bubbly.