Paleo Buffalo Chicken Casserole

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