Creamy Buffalo Chicken Casserole
Ingredients
The casserole
-
1
tablespoon
avocado oil or olive oil
-
3
cups
fresh cauliflower rice
-
2
medium
carrots, diced
-
1
small
red bell pepper, diced
-
1
medium
yellow onion, diced
-
1½
teaspoons
garlic powder
-
1
teaspoon
dried parsley
-
1
dash
salt
-
1
dash
black pepper
-
¾
cup
buffalo sauce
-
⅓
cup
mayo
-
2
whole
eggs
-
1¼–1½
lbs.
cooked shredded chicken breast
Optional garnishes
-
to taste
ranch dressing
-
to taste
hot sauce or additional buffalo sauce
-
to taste
sliced green onion
Instructions
- Preheat the oven to 375ºF and grease a casserole dish.
- Sauté the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, salt, and black pepper in oil until the onions are translucent.
- Transfer the sautéed vegetables to the casserole dish.
- In a bowl, whisk together the buffalo sauce, mayo, and eggs until smooth.
- Mix the veggies, chicken, and sauce together in the casserole dish and spread evenly.
- Bake uncovered for 20-25 minutes until the center is set.
- Drizzle with ranch, hot sauce, or additional buffalo sauce, and sprinkle with green onion before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
325
Total fat
23g
Total carbohydrates
8g
Total protein
21g
Sodium
620mg
Cholesterol
0mg
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