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Skillet Buffalo Cauliflower Chicken with Rice

An image of prepared Skillet Buffalo Cauliflower Chicken with Rice made with cauliflower, cayenne pepper sauce, Campbell's® Condensed Cream of Chicken Soup, Swanson® Natural Goodness® Chicken Broth, instant white rice, rotisserie chicken, Monterey Jack cheese, ranch or blue cheese dressing, celery and parsley.
  • prep time: 10 min
  • total time: 20 min
  • serves: 4 people
  • calories: 418 1 serving

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.

Ingredients

  • 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) Campbell’s® 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

Instructions

  • Step 1

    Place the cauliflower into a medium bowl, add 1 tablespoon cayenne pepper sauce and toss to coat.

  • Step 2

    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.

  • Step 3

    Drizzle with the dressing and sprinkle with the celery and parsley before serving (serve with additional cayenne pepper sauce on the side).

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Calories 418
Total Fat 15 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 81 mg
Sodium 1340 mg
Total Carb 41 g
Dietary Fiber 3 g
Sugar 3 g
Protein 30 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 20 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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