Paleo Buffalo Chicken Casserole

It's back!!! I made this for a friend the other week and have been craving it for myself ever since. I've posted this one before and have had a ton of friends make this and love it! Last time I made this I used PaleoChef Sriracha Sauce for the buffalo sauce, so this time I tried out PaleoChef Wing Sauce. To be honest, I can't remember what the Sriracha sauce was like compared to this Wing Sauce, but both turned out amazing so I'm not too worried about it. I made my own shredded chicken, but using rotisserie chicken is an easier route if you don't want to make and shred your own chicken. Life hack for shredding your own chicken: bake your chicken, let it cool, put it in a food mixer, and done! No more sore forearms from pulling apart chicken with two forks. Anyways, don't forget toppings for this dish. I used salsa and guacamole because that's what I've done in the past and have really liked. If you have not made this casserole dish yet then stop waiting! It's the most simple, quick, and delicious meal ever and even my non-paleo friends really enjoyed it!

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 Wing 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