Description
This creamy and tangy skillet features tender canned chicken, crispy bacon, and sharp cheddar cheese layered over cooked cauliflower rice and baked until golden and bubbly. Perfect for busy weeknights or meal prepping for the week ahead.
Ingredients
- 1 (12.5 oz) can chicken, drained well to remove excess liquid
- 4 cups frozen cauliflower rice, cooked according to package directions
- 4 slices bacon, cooked until crispy and crumbled
- 1 (8 oz) package cream cheese, softened for easy mixing
- 3/4 cup mayonnaise, adds richness and binds the filling
- 2 cups shredded cheddar cheese, sharp cheddar works best for deeper flavor
- 3 tablespoons Frank's Red Hot sauce, adjust to your heat preference
- salt and pepper, to taste for final seasoning
Instructions
- Combine dairy: In a large bowl, mix the softened cream cheese and mayonnaise together until smooth and well blended, about 1-2 minutes of stirring.
- Add the cheese: Fold in the shredded cheddar cheese until fully incorporated, creating a rich and creamy sauce.
- Season with heat: Stir in the Frank's Red Hot sauce and mix thoroughly, then taste and adjust salt and pepper as needed.
- Fold in proteins: Add the drained canned chicken and crumbled bacon to the cheese mixture, stirring gently until everything is evenly coated.
- Layer the base: Spread the cooked cauliflower rice evenly across a large oven-safe skillet.
- Top with mixture: Pour the buffalo chicken and cheese mixture over the cauliflower rice, spreading it in an even layer.
- Bake: Transfer the skillet to a preheated 350°F oven and bake for 15-20 minutes until the top is golden and bubbly around the edges.
- Rest and serve: Let the skillet cool for 2-3 minutes before serving directly from the pan for a rustic presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes