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Perimenopause Fitness App
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Buffalo Chicken Cauliflower Casserole

Dinner

About this Recipe

Don't hesitate to make this as spicy or as mild as you like. This recipe is cheesy, spicy, and packed with protein and veggies! Best part is that you can make it ahead of time and pull it out whenever it's dinner time.

Ingredients

2 pounds Chicken Breasts (cooked and shredded, about 4-5 cups)
6 cups Riced Cauliflower (can use fresh, do not thaw if using frozen)
4 stalks Celery (chopped small)
2 long Carrots (chopped small)
1 small Sweet Onion (diced)
2 cloves Garlic (minced)
1/8-1/2 cup Buffalo Sauce (more for more spicy!)
1 cup Plain Greek Yogurt
1 ounce Ranch Seasoning
1/2 teaspoon Black Pepper
1/3 cup Cheddar Cheese (shredded)

10m

Prep

40m

Cook

8

Servings

About this Recipe

Don't hesitate to make this as spicy or as mild as you like. This recipe is cheesy, spicy, and packed with protein and veggies! Best part is that you can make it ahead of time and pull it out whenever it's dinner time.

Ingredients

2 pounds Chicken Breasts (cooked and shredded, about 4-5 cups)
6 cups Riced Cauliflower (can use fresh, do not thaw if using frozen)
4 stalks Celery (chopped small)
2 long Carrots (chopped small)
1 small Sweet Onion (diced)
2 cloves Garlic (minced)
1/8-1/2 cup Buffalo Sauce (more for more spicy!)
1 cup Plain Greek Yogurt
1 ounce Ranch Seasoning
1/2 teaspoon Black Pepper
1/3 cup Cheddar Cheese (shredded)

Preparation

Step 1

Preheat oven to 350F.

Step 2

Add shredded chicken, cauliflower rice, celery, carrots, onion and garlic to a large bowl. Stir to combine.

Step 3

Add hot sauce, Greek yogurt, ranch packet, and pepper. Stir until everything is combined well.

Step 4

Pour into 9×13 baking dish. Top with cheddar cheese.

Step 5

Bake for 35-40 minutes. Let rest before serving.