Whole30, Paleo, Keto Buffalo Chicken Casserole
Chicken, veggies + cauliflower rice come together in a creamy buffalo sauce to make the most dreamy Paleo, Keto + Whole30 Buffalo Chicken Casserole!
Ingredients
- 1 lb cooked + shredded chicken*** see notes
- 2 tbsp avocado or olive oil
- 1 white onion
- 2 garlic cloves
- 2 celery stalks
- 1 head cauliflower or 4 cups cauliflower rice
- 1 tsp salt
- 1/4 tsp pepper
- 1/3 cup buffalo sauce or hot sauce
- 1/2 cup avocado oil mayonnaise
- 2 eggs
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 350f or 175c.
- Dice the onion and celery into small pieces and mince the garlic. (If not using pre-riced cauliflower, mince the cauliflower in a food processor until rice like.)
- Heat a large, oven safe pan on the stove to medium. Add the oil + the onion, garlic, celery, and cauliflower rice. Sauté for 10 minutes. Add the salt and pepper!
- In a separate bowl, mix together the mayonnaise, hot sauce, eggs and vinegar.
- Add the precooked chicken and the sauce to the cooked vegetable mixture in the oven safe dish. Mix until combined.
- Bake for 30-40 minutes or until set and golden brown on top.
- Serve with coconut yogurt, ranch dressing, extra hot sauce and/or chopped red pepper or chives to garnish!
Notes
*** You can totally use chopped rotisserie chicken to save time OR just cook some boneless, skinless chicken breasts in boiling water for 15 or so minutes until cooked through. Shred and use!