Creamy Buffalo Chicken Casserole

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 tablespoon avocado oil or olive oil

3 cups fresh cauliflower rice (such as Taylor Farms, Eat Smart, Cece’s Veggie Co., or Earthbound)

2 medium carrots, diced

1 small red bell pepper, diced

1 medium yellow onion, diced

1½ teaspoon garlic powder (or 3-4 garlic cloves, minced)

1 teaspoon dried parsley

Dash of salt and black pepper

3/4 cup purchased buffalo sauce (or homemade buffalo sauce)

⅓ cup mayo

2 whole eggs

1¼-1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)

Optional garnishes: ranch dressing of choice (or homemade ranch), hot sauce or additional buffalo sauce, and sliced green onion).

Directions

Preheat the oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.

In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash of salt and black pepper. Sauté, stirring occasionally, until the onions are translucent and the veggies are partially cooked through, 10-12 minutes. Adjust heat as necessary. Transfer the veggies to the casserole dish.

While the veggies are sautéing, in a bowl, combine the buffalo sauce, mayo, and eggs.

In the casserole dish, mix together the veggies, chicken, and the sauce mixture. Spread out the mixture in an even layer.

Bake, uncovered, for 20-25 minutes or until center is set.

Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion, and and a dash black pepper. Serve hot.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 325
• Total Fat: 23 g
• Sodium: 620 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 21 g