Buffalo Chicken Casserole
1¼–1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)
1 tablespoon olive oil
3 cups cauliflower rice, fresh (most grocery stores sell this in the produce section)
2 carrots, diced
1 red pepper, diced
1 onion, diced
3–4 garlic cloves, minced
1 teaspoon dried parsley
salt and pepper
3/4 cup buffalo sauce (store bought, or see recipe below)
⅓ cup mayo
2 whole eggs
For the top: hot sauce, additional buffalo sauce, or ranch dressing, sliced green onion and black pepper
Preheat oven to 375ºF. Grease a 9" x 13" casserole dish and set aside.
Heat oil in a large pan over medium-high heat. Add the cauliflower rice, carrots, red pepper, yellow onion, garlic, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through, adjusting heat as necessary. Transfer to the casserole dish.
While cooking the veggies, combine the buffalo sauce, mayo and eggs in a bowl.
Mix together the veggies, chicken and sauce in the casserole dish, spreading out evenly.
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 black pepper. Serve hot.
Homemade Buffalo Sauce
1/2 cup Frank’s Red Hot Sauce
2 1/2 tablespoons ghee
1 tablespoon Braggs liquid aminos
1 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Place all ingredients in a small saucepan over medium heat. Once ghee is melted, whisk to combine. May store in a covered container in the fridge up to 2 weeks.