Buffalo Chicken Casserole

Ingredients:

Crust:
4 cups cauliflower rice cooked (leftover is perfect)
2 large eggs beaten
2 stalks celery chopped
1/4 teaspoon sea salt

Chicken Topping:
2 cups cooked chicken chopped or shredded
1/3 cup hot pepper sauce Frank’s Red Hot is what I used
1/4 cup ghee or butter flavored coconut oil
1 tablespoon white vinegar
1/8 teaspoon ground cayenne pepper

Ranch Dressing:
1/4 cup avocado mayonnaise
2 tablespoons coconut cream
1/4 teaspoon dried parsley
1/4 teaspoon dried dill
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried chives
1/8 teaspoon sea salt

Directions:

Crust:
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.

Chicken Topping:
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.

Ranch Dressing:
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.

Servings: 8

Nutritional Information: Calories: 229, Fat: 18g, Carbohydrates: 5g, Fiber: 1g, Protein: 11g