Buffalo Chicken Casserole

This buffalo chicken casserole is as spicy as you make it! This buffalo chicken recipe is cheesy, spicy, and packed full of protein and veggies- what’s not to love? Great to meal prep & have for the week of lunches and or dinners!

Here is what I used to make my casserole:

12 oz (about 340 grams once shredded) Chicken Breasts (weighed cooked): As long as it is shredded, you can use any chicken that you like. I like to use boneless, skinless chicken breasts. You’ll need about 1 pound to make this casserole or can increase to 2 lbs if you want to double the protein.

2 bags of the TJ frozen Cauliflower Rice (680g): Whether you make it fresh or use frozen, you’ll need about 6 cups of it. If you use frozen cauliflower rice, don’t thaw it first.

Celery (100g): Unless you are a huge fan of celery, chop it up really small. It should blend in with the cauliflower rice. I used 4 stalks, but you can use more or less depending on how much you love celery.

Carrots (3 oz) : Really chop the carrots up small too! I only used two long carrots, but if you really love carrots, you can use more.

Onion (150g): I used a small white onion and diced it up really small. Red or yellow onions will work too. Or, you can save even more time and use some frozen, diced onion. (I don’t track onions or garlic FYI).

Garlic: A few cloves of fresh garlic will add some serious flavor to the casserole. If you don’t want to mince garlic fresh, use a few tablespoons of jarred minced garlic.

1/2 cup Hot Sauce: Use your favorite brand – mine is Frank’s.

1 cup plain Fage 0% Yogurt (227g): For the best results, I suggest using plain, nonfat Greek yogurt. It is thick and creamy and really makes the dish so tasty. 

Ranch Seasoning: I used one packet of my favorite ranch seasoning mix.

60 grams of Fat Free Mozz: Or any cheese that you prefer, could be cheddar. 1/4 to 1/2 cup based on preference.

Ranch Dressing: This is optional, but at the very end, drizzle some bottled ranch dressing on top. My favorite kind is Bolthouse Farms yogurt ranch dressing.

Instructions

• Preheat oven to 350F.

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

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

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

• Bake for 35-40 minutes. Let rest for 10 minutes, drizzle with ranch. Serve!

I made this casserole into 5 servings (358g for each serving) : 177 calories (1f/13c/31p)

You can pair it with Cut Da Carb Chips like I have done… Using there flatbread!

Take the flatbread, cut into squares and crisp them up in a pan with olive oil spray & sea salt until browned— a ton of chips for 14 grams of carbs! 

Search in MFP: “Lifting Lex’s Buffalo Chicken Casserole” to be able to log it!