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Buffalo Chicken Casserole

A play on the infamous Buffalo Chicken Dip. You know, the one you eat with Chicken in a Biskit crackers. Here I've converted it into a nutrition packed casserole, that still packs a ton of flavor and is great for your game day buffet.


Buffalo Chicken Casserole packed full of veggies and protein, what more could you want? The coconut milk with mayonnaise replaces the dairy cream cheese, but keeps it creamy.



Nutrition Profile

  • Cauliflower: A vegetable high in fiber and antioxidants.

  • Celery: Celery is full of antioxidants and anti-inflammatory properties. It is also a great source of dietary fiber.

  • Chicken: A great source of protein, that is low in calories. Chicken is also a good source of vitamins B6 and B12 which are essential to energy production and brain health.

  • Coconut Milk: An alternative to dairy milk, full of nutrients like manganese and copper. Coconut Milk also has many antimicrobial and antioxidant properties.


Buffalo Chicken Casserole

Amber Carver


Ingredients

Buffalo Chicken Casserole:

2lb Chicken, cooked, shredded

¼ Cup of Hot Sauce

24 ounces of Cauliflower Rice, frozen

1 Cup of Celery, diced

1/4 Cup Celery Leaves, chopped, optional

Sauce:

1/4 Cup Noble Made Wing Sauce

1/4 Cup Avocado Oil Mayonnaise

1 Cup Coconut Milk (from a can)


Directions

Buffalo Chicken Casserole:

  1. Preheat the oven to 375.

  2. Mix shredded chicken, hot sauce, cauliflower, and celery together in a 9 x 13 casserole dish. Set aside.

  3. Combine the ingredients for the sauce. Pour over top of the chicken mixture. Cover with Aluminum foil.

  4. Bake covered for 25 minutes. Uncover and bake for 10 more minutes. This allows the top to brown slightly.

  5. Garnish with celery leaves.


Notes

*Use rotisserie chicken instead of cooking the chicken.

*This can also be eaten with plantain chips or celery, if you want to keep it as a dip.



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