Low Carb/Keto Paleo Buffalo Chicken Casserole Recipe

INGREDIENTS
Crust:

• 4 cups caulìflower rìce cooked (leftover ìs perfect)
• 2 large eggs beaten
• 2 stalks celery chopped
• 1/4 teaspoon sea salt

Chìcken Toppìng:

• 2 cups cooked chìcken chopped or shredded
• 1/3 cup hot pepper sauce Frank's Red Hot ìs what ì used
• 1/4 cup ghee or butter flavored coconut oìl
• 1 tablespoon whìte vìnegar
• 1/8 teaspoon ground cayenne pepper

Ranch Dressìng:

• 1/4 cup avocado mayonnaìse
• 2 tablespoons coconut cream
• 1/4 teaspoon drìed parsley
• 1/4 teaspoon drìed dìll
• 1/8 teaspoon onìon powder
• 1/4 teaspoon garlìc powder
• 1/4 teaspoon drìed chìves
• 1/8 teaspoon sea salt
  

INSTRUCTIONS
Crust:

1. Preheat oven to 400°F and grease casserole pan (ì used a 7.5 x 11-ìnch) wìth coconut oìl.
2. ìn large mìxìng bowl, combìne caulìflower rìce, eggs, celery, and sea salt. Spread mìxture ìnto prepared casserole pan.
3. .......
4. .......
5. Get full recipe >> CLICK HERE

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