Paleo Buffalo Chicken Casserole



This Paleo Buffalo Chicken Casserole is a delicious and spicy twist on a classic comfort food. Made with shredded chicken, cauliflower, and a flavorful Paleo hot sauce, it's a low-carb, high-flavor dish that's perfect for Paleo enthusiasts.

Ingredients:
  • 2 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 large head cauliflower, chopped into florets
  • 1/2 cup Paleo-friendly mayonnaise
  • 1/2 cup Frank's RedHot Sauce or Paleo hot sauce of your choice
  • 1/4 cup ghee or clarified butter, melted
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced green onions
  • 1/4 cup chopped fresh cilantro optional
  • 1/4 cup chopped fresh parsley optional
  • 2 eggs, beaten

Instructions:

Preheat your oven to 350F 175C

In a large mixing bowl, combine the shredded chicken, cauliflower florets, Paleo mayonnaise, Paleo hot sauce, melted ghee, minced garlic, onion powder, garlic powder, salt, and black pepper

Mix well to coat all the ingredients

Stir in the diced celery, diced carrots, diced green onions, and optional chopped cilantro and parsley

Mix until everything is evenly distributed

In a separate small bowl, beat the eggs and then add them to the mixture, stirring until fully combined

Transfer the mixture to a greased 9x13-inch casserole dish and spread it out evenly

Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbling, and the top is golden brown

Remove from the oven and let it cool slightly before serving

Garnish with additional green onions, cilantro, or parsley if desired

Serve your Paleo Buffalo Chicken Casserole and enjoy!


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