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buffalo chicken casserole with ranch

Whole30 Buffalo Chicken Casserole: Easy Low Carb Meal Prep

  • Author: Jen Lopez
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dishes, Casseroles
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 11 1/2 pounds cooked shredded chicken (about 34 cups)
  • 3 cups riced cauliflower
  • 1 cup Frank’s Red Hot Sauce (or your favorite buffalo sauce – I love the new one from Primal Kitchen Foods!)
  • 3 beaten eggs
  • 1/2 cup shredded carrots
  • 1/3 cup compliant mayo
  • 1/4 cup green onions, diced
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & Pepper to taste
  • Compliant ranch for drizzling – I love the Vegan Ranch from Primal Kitchen Foods!

Instructions

  1. Preheat oven to 350 degrees and prep a 9×13 casserole dish by lining with parchment paper and spraying with cooking spray.
  2. Cook the riced cauliflower according to package directions and set aside to cool
  3. In a large bowl, mix shredded chicken, cooked riced cauliflower, shredded carrots, green onions, garlic powder and onion powder.
  4. In a small bowl, whisk together hot sauce, mayo and nutritional yeast
  5. In a separate bowl whisk eggs together with salt and pepper
  6. Add sauce mixture to the chicken and veggie mixture until well coated
  7. Add sauce and chicken mixture to the bottom of your casserole dish. Add your whisked eggs over the top and with a fork, gently distribute the egg throughout the dish
  8. Bake uncovered for 40 min or until eggs are set
  9. Cut into 4 portions and drizzle with your favorite ranch and more buffalo sauce if desired.

Notes

My affiliate code “BEAUTY10” gets you a discount on the Primal Kitchen Foods website!


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 402
  • Fat: 22.6
  • Carbohydrates: 14
  • Fiber: 5.8
  • Protein: 35.6