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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.

Directions

Recipe 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) 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
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