Take the bag of microwavable fresh broccoli florets and cauliflower florets, pierce the bags with a fork, and microwave them for only half the time it says to microwave it on the package (I microwaved mine for 2.5 minutes). Once the broccoli and cauliflower are done and crisp, take kitchen shears, and cut the broccoli and cauliflower up into smaller pieces (as small as you would like them to be).

Grease a baking dish and add the broccoli and cauliflower pieces to the bottom of the baking dish. Next, add the shredded rotisserie chicken in an even layer over the broccoli and cauliflower. Then, sprinkle about ⅛ cup of sliced green onions evenly over the chicken layer.

In a measuring cup or bowl, add ranch, whipped chive cream cheese, and ⅓ cup frank's redhot sauce (for spicy use ½ cup of franks, for medium spice use a ⅓ cup of franks, and for mild spice use a ¼ cup of franks). Whisk that together until fully combined and smooth. Add that creamy buffalo mixture to the baking dish and smooth it out so it’s an even layer over the chicken, broccoli, cauliflower, and green onions.

Then, sprinkle the shredded cheddar cheese evenly over the top. Lastly, sprinkle over ⅛ cup of sliced green onions and drizzle about a tbsp of frank's redhot sauce over the top. Bake the casserole in the oven at 375°F for 25 - 30 minutes. Enjoy!