Skillet Buffalo Cauliflower Chicken with Rice
This Skillet Buffalo Cauliflower Chicken with Rice combines all the flavors of your favorite hot wings into a simple, but spectacular, skillet meal. The secret to cooking this casserole-style recipe in record time is to layer the ingredients in the skillet so the rice simmers to creamy perfection in a cheesy buffalo sauce while spicy cauliflower florets steam to perfect doneness on top. Rotisserie chicken also helps this Skillet Buffalo Cauliflower Chicken with Rice come together quickly, making it a go-to meal for busy weeknights.
Ingredient
- 3 cups frozen cauliflower florets (about 12 ounces), thawed and well drained (cut the florets if larger than 1-inch)
- 2 tablespoons cayenne pepper sauce (we like Franks® RedHot®) (amount is divided in recipe steps below)
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1 1/2 cups Swanson® Natural Goodness® Chicken Broth
- 1 1/2 cups uncooked instant white rice
- 2 cups shredded rotisserie chicken
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons ranch dressing or blue cheese dressing
- 1 stalk celery, chopped or sliced (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
Direction
- Place the cauliflower into a medium bowl, add 1 tablespoon cayenne pepper sauce and toss to coat.
- Stir the soup, broth and remaining 1 tablespoon cayenne pepper sauce in a 12-inch skillet and heat to a boil. Stir in the rice, chicken and cheese. Reduce the heat to low. Top with the cauliflower mixture. Cover and cook for 5 minutes or until the cauliflower and rice are tender.
- Drizzle with the dressing and sprinkle with the celery and parsley before serving (serve with additional cayenne pepper sauce on the side).
