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Whole30 Buffalo Chicken Casserole

Try this delicious Whole30 Buffalo Chicken Casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 lb of cooked chicken breast shredded
  • 1 tbsp ghee coconut oil or avocado oil
  • 1 medium yellow onion peeled & diced
  • 3 garlic cloves peeled & minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried red pepper flakes
  • 4 cups riced cauliflower
  • 2 cups shredded green cabbage
  • 1 medium red bell pepper seeded & diced
  • 2 medium carrots peeled & diced
  • 3 large eggs
  • 1/2 cup full-fat canned coconut crème
  • 2 tbsp tomato paste
  • 4 tbsp buffalo sauce
  • 1/2 cup compatible ranch dressing

Garnish

  • 1/2 cup fresh cilantro or parsley chopped
  • 1 whole scallion minced

Instructions

  • PREHEAT your oven to 400°F.
  • IN a large Dutch oven pot or skillet, add cooking fat and bring to medium-low heat.
  • ADD yellow onion and garlic and sauté with sea salt, black pepper and dried red pepper flakes until soft, about 5 minutes.
  • ADD cauliflower, green cabbage, red bell pepper and carrot and continue to sauté until soft, about 5 minutes.
  • IN a bowl, whisk together the eggs, coconut crème, tomato paste, buffalo sauce, and ranch dressing, then mix until well combined.
  • REDUCE heat on the Dutch oven or skillet to low and stir in egg and sauce mixture to the veggies.
  • STIR in shredded chicken breast.
  • POUR into an oven-safe casserole dish and bake in the oven for 20 minutes.
  • REMOVE from the oven and serve between 4 with fresh cilantro or parsley and minced scallion, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.