Buffalo Chicken Casserole

2½ cups shredded chicken
3 cups riced cauliflower
1½ cups monterey jack cheese
1½ cups sharp cheddar cheese
¾ cup greek yogurt or sour cream
2 cups yellow onion, chopped
2 cups sliced carrots
1 cup kale, finely chopped
1 cup bell pepper (red, yellow, orange), chopped
1 tbsp garlic
1 tbsp olive oil
2 tbsp butter, melted
¼ – ½ cup hot sauce
salt and pepper, to taste
For topping: Avocado slices, green onions, tomatoes, bell pepper, sour cream, etc.

Add olive oil to a pan over medium high heat. Add in onion and cook for about five minutes, stirring occasionally. Add in sliced carrots, bell pepper and garlic, cook for another three minutes. Add in kale and cook until kale has wilted about 2-3 minutes.
In a baking dish (9×9 for taller, 9×13 for thinner), add the melted butter and greek yogurt (or sour cream). Mix together well (easiest to do with a fork or a whisk). Then add in shredded chicken. Coat chicken in yogurt/hot sauce mixture.
Add in onion, carrot, kale, bell pepper mixture. Combine well. Add in cauliflower and combine well again. Add in half of the cheese, combine well. Top with remaining cheese.
Cook at 375 for 15 minutes until cheese is bubbly on top. You can also broil for about 5 minutes if you’d like.
Top with your favorite toppings. I used Avocado slices, red bell pepper and Green Onions.


[Recipe found on mincerepublic.com]

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