Buffalo Chicken Casserole With Cauliflower Rice
I am so excited football is BACK. I guess it would be too much to ask to have the fans back too…eek. But as my toddler says, “maybe soon"!”. How weird is it seeing Tom Brady in a Pats uniform?? I keep forgetting he is part of a FLA team now. So odd. But hey, it makes me dislike the Pats a bit less so that is a good thing for my new england loving husband.
With football comes Buffalo Chicken everything! So expect a lot of healthier options of buffalo recipes coming your way the next few months. This casserole is super easy and is perfect to eat as a dip too :-) If you make it please let me know what you think. I love seeing all of you make these recipes I post!
GO PACK.
Buffalo Chicken Casserole
Ingredients:
1 rotisserie chicken, shredded or diced
1 Tbsp ghee butter
2 bags of cauliflower rice (i used the frozen whole foods bags)
1/2 cup carrots, diced
1 red bell pepper, diced
1 medium yellow onion, diced
1½ tsp. garlic powder
1 tsp. dried parsley
1 tsp of fried dill
pinch of salt & pepper
3/4 cup of Buffalo Sauce (i used Tessemae’s)
⅓ cup mayo or sour cream
2 eggs
For the top: Ranch dressing, or blue cheese crumbles (that is what I used) hot sauce or additional buffalo sauce
Instructions:
Preheat oven to 375ºF. Grease a 9 x 13 casserole dish.
In a large skilley over medium-high heat, add ghee. Once ghee butter is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, dill, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through – about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly. Sprinkle blue cheese on top.
Bake uncovered for 20-25 minutes or until center is set.
Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce. MANGIA <3