Ingredients

The following ingredients have 8 Servings
  • 1¼-1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)
  • 1 Tbsp. cooking fat of choice 
  • 3 cups cauliflower rice, fresh (such as Taylor Farms, Eat Smart, Cece’s Veggie Co., or Earthbound) 
  • 2 medium carrots, diced
  • 1 small red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1½ tsp. garlic powder (or 3-4 garlic cloves, minced)
  • 1 tsp. dried parsley 
  • Dash of salt and pepper
  • 3/4 cup Tessemae’s Buffalo Sauce (or homemade buffalo sauce)
  • ⅓ cup mayo 
  • 2 whole eggs 
  • For the top: Tessemae’s Ranch (or homemade ranch), hot sauce or additional buffalo sauce, and sliced green onion

Instruction

  • Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
  • In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through – about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
  • While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs. 
  • In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly. 
  • Bake uncovered for 20-25 minutes or until center is set. 
  • Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.