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Paleo Buffalo Chicken Casserole

4/18/2016

2 Comments

 
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I realized this weekend that I still had some PaleoChef Sriracha Sauce left, so I decided to try this casserole dish out and it was just as amazing as it looks! I should note that for the first time in my meal prep history I bought rotisserie chicken instead of making my own shredded chicken. Don't judge. Anyways, this casserole dish was so simple and easy to make! I do think that the toppings are necessary, so if you make this, don't skip out on those! Next time I will also add some bacon. Let me know if you make this and what toppings you added!

Paleo Buffalo Chicken Casserole
Ingredients:
  • 1.5 large head cauliflower, grated
  • 6 eggs
  • 1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)
  • 1/2 white onion, diced
  • 1.5 red bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 cup buffalo sauce (I used PaleoChef Sriracha Sauce)

Optional Toppings:
  • Crispy bacon
  • Diced red onion
  • Diced green onion
  • Diced avocado
  • Diced tomato

Directions:
  1. Preheat oven to 400° F.
  2. In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.
  3. Stir in the remaining ingredients and pour into a casserole dish.
  4. Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
  5. Top with desired toppings and serve.

Original recipe found here
2 Comments
Felicia Flynn link
4/25/2016 02:02:36 pm

Super easy to make and yummie!

Reply
Sarah
5/2/2016 09:19:36 am

No joke, I make this almost every week for breakfast!

Reply



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    Erika Copeland

    Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.

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