Buffalo Chicken Casserole
Cheesy Buffalo Chicken Casserole with bold flavor and the perfect kick is made healthier with extra veggies and contains 23 grams of protein.
Servings: 8 servings
Calories: 380kcal
Ingredients
- 2 large cooked chicken breasts shredded (3 cups)
- 1 large onion finely chopped
- 1 large red bell pepper diced
- 2 large carrots diced
- 4 large celery stalks diced
- 1 tablespoon oil for frying
- 16 ounces cauliflower rice fresh or frozen
- 1 cup white rice rinsed & drained
- 1/3 cup mayo I use avocado oil mayo
- 1/2 cup Frank's red hot sauce
- 2 cups chicken broth low sodium
- 1 1/2 cups cheddar cheese shredded
- 1/4 cup green onion finely chopped
- Cooking spray I use Misto
- Blue cheese, green onion, avocado for garnish
Instructions
- Preheat oven to 375 F and spray large 9×13 baking dish with cooking spray. Set aside.
- Preheat large skillet on medium heat and add oil. Add onion and bell pepper, cook for 5 minutes, stirring occasionally. Add carrots and celery, cook for another 5 minutes, stirring occasionally.
- Add cauliflower rice and cook until heated through. Transfer to prepared baking dish along with chicken, rice, mayo, hot sauce and chicken broth. Stir to combine and level with spatula.
- Sprinkle evenly with cheese, tightly cover and bake for 40 minutes or until rice is cooked.
- Remove from the oven and let stand for 5 minutes. Garnish with green onion, avocado and blue cheese crumbles. Cut into 8 slices and serve hot. You can add other toppings like healthy ranch, jalapenos and more hot sauce.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1 slice | Calories: 380kcal | Carbohydrates: 28g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 713mg | Fiber: 3g | Sugar: 4g