Low Carb Paleo Buffalo Chicken Casserole Recipe
Servings: 8 people
A healthy low carb paleo chicken casserole is perfect for sharing with friends and family on game days. It's sure to score a win!
Preheat oven to 400°F and grease casserole pan (I used a 7.5 x 11-inch) with coconut oil.
In large mixing bowl, combine cauliflower rice, eggs, celery, and sea salt. Spread mixture into prepared casserole pan.
Bake crust at at 400°F for 20-25 minutes or until edges are starting to brown. Remove from oven and place on cooling rack.
Place chopped chicken into a medium bowl. Set aside.
In a small pot, combine hot sauce, ghee, vinegar, and cayenne pepper with a whisk. Bring to a bowl over medium heat stirring as needed. Remove from heat.
Pour hot sauce mixture over chicken and stir to combine. Spread over cauliflower crust.
In small bowl, combine all the dressing ingredients until smooth. Drizzle over the chicken layer.
Bake at 400°F for another 5-10 minutes to heat up the chicken layer. Cool slightly before serving. Additional ranch dressing can be added if desired.
Leftover rotisserie chicken is perfect to repurpose in the casserole. It's also a great way to use up leftover cooked cauliflower rice.
Although homemade ranch dressing is preferred, a high quality store bought ranch dressing can be used that has no added sugar or other high carb ingredients.
Serving: 1square | Calories: 229 | Carbohydrates: 5g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 493mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 47.4mg | Calcium: 33mg | Iron: 1.2mg
[serving_size] => 1
[calories] => 229
[carbohydrates] => 5
[protein] => 11
[fat] => 18
[saturated_fat] => 7
[cholesterol] => 90
[sodium] => 493
[potassium] => 387
[fiber] => 1
[sugar] => 2
[vitamin_a] => 275
[vitamin_c] => 47.4
[calcium] => 33
[iron] => 1.2
[serving_unit] => square
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