Menu Monday – Buffalo Chicken Casserole

This dish sounds delicious & like a much healthier version of buffalo chicken dip!  You had me at buffalo chicken, so I was all ears when I first heard of this casserole!  Ingredients of a Fit Chick brings a Whole 30, paleo, gluten free, low carb, high protein, dairy free, flavor packed dish perfect to eat on for a few nights in a row!  Yes, I will definitely be making this soon!!

Baked Buffalo Chicken Casserole

Ingredients

• 1 lb. chicken breast, cooked & shredded (I prefer to cook a few breasts on high for about 3 hours with some water in the crockpot, then shred with my KitchenAid Mixer. Easy peasy!)
• 3 3/4 c riced cauliflower (I like to save myself some time and buy the already riced cauliflower from the produce section! Total lifesaver!)
• 1 small onion, diced
• 1/2 c carrot, diced
• 1/2 c celery, diced
• 1/2 clove garlic, minced
• 1 tbsp ghee (could use Kerrygold if you don’t need this to be Whole 30/dairy free)
• 1/4 tsp black pepper
• 1/2-3/4 c Frank’s Red Hot Sauce
• 1/2 c egg whites
• Tessamae’s Ranch dressing
• chives

Directions

1. Preheat the oven to 400 degrees.
2. Line a baking pan with parchment paper or grease with oil.
3. Add ghee, onion, carrots, celery and garlic to a skillet and saute until onion is translucent and softened.
4. Add cauliflower rice, shredded chicken, sauteed veggies, egg whites and buffalo sauce to a large bowl and mix well until combined.
5. Pour into your baking pan.
6. Bake covered for 25 minutes.
7. Remove cover and bake an additional 20-25 minutes or until set.
8. Top with ranch and chives, if desired.
9. Enjoy!