Creamy Buffalo Chicken Casserole

Creamy Buffalo Chicken Casserole



  • 1 ½ lbs. chicken breast, cooked and shredded (3 heaping cups cooked)
  • 1 Tbsp. cooking fat of choice
  • 3 cups cauliflower rice, fresh
  • 1 cup butternut squash, diced
  • 1 small red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1½ tsp. garlic powder (or 3-4 garlic cloves, minced)
  • 1 tsp. dried parsley
  • Dash of salt and pepper
  • 3/4 cup Buffalo Sauce (sugar free)
  • ⅓ cup veganise (or homemade mayo)
  • 2 whole eggs
  • Sliced green onion


  1. Preheat oven to 375ºF. Grease a 9 x 13 casserole dish and set aside.
  2. In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, butternut squash, red pepper, yellow onion, garlic powder, dried parsley, and a dash of salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through - about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
  3. While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
  4. In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
  5. Bake uncovered for 20-25 minutes or until center is set.
  6. Remove from oven and drizzle with additional buffalo sauce, sliced green onion and black pepper. Serve hot with a salad or side of greens.