Whole30 Buffalo Chicken Casserole

It’s satisfying, delicious and made with healthy real food ingredients.  

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 This healthy casserole dish is also great if you are following a paleo, low carb or gluten free diet as well. Not only that, but it's perfect for meal prep!

Whole30 Buffalo Chicken Casserole

This recipe holds up perfectly for leftovers in the fridge for about 3 days.

-  1 - 1 ½ Pounds Cooked Shredded Chicken  -  3 Cups riced Cauliflower -  1 cup Frank's Red Hot Sauce -  3 Beaten eggs -  ½ cup Shredded Carrots -  ⅓ cup Compliant Mayo -  ¼ cup Green Onions, diced -  1 tsp Nutritional yeast -  1 tsp Garlic powder -  1 tsp Onion powder -   Salt & Pepper to taste -  Compliant ranch for drizzling

Ingredients

White Scribbled Underline

Step 1

Preheat oven to 350 degrees and prep a 9x13 casserole dish by lining with parchment paper and spraying with cooking spray.

Step 2

Cook the riced cauliflower according to package directions and set aside to cool.

Step 3

In a large bowl, mix shredded chicken, cooked riced cauliflower, shredded carrots, green onions, garlic powder and onion powder.

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