As a college student, I am only cooking for one. Having a blog is quite difficult because I make these full-sized meals and have to eat them (because I hate wasting food). And while I love the food I make, I am not huge on leftovers or eating the same thing every single day. HOWEVER, I could eat this buffalo chicken casserole everyday of my life, and I did happily eat this everyday for a week when I made it. 🙂

This recipe has minimal ingredients but maximum flavor and that my friends is my favorite combination!

Prep Time: 20 minutes Cook Time: 50 minutes Yield: 6 servings

Ingredients:

• 1 1/2 cup of cooked, shredded chicken
• 2 cups of cauliflower rice defrosted and DRIED OUT WELL (I used Green Giant brand)
• EPIC Pink Himalayan Pork Rinds (ground them up in blender until breadcrumb consistency)
• 1/4 cup of hot sauce (I mixed Tessemae’s Mild Buffalo and Frank’s Red Hot)
• 1/4 cup of ranch dressing (I love Tessemaes Classic Ranch)
• 1/4 cup of cashew cream (raw cashews and water blended together)
• 1/4 cup of chopped onion
• 1/4 cup chopped celery
• Salt/Pepper
• Green Onions (chopped)
• Avocado
• Extra Virgin Olive Oil (EVOO)
• Optional: Nutritional Yeast
• Optional: 2 beat eggs
  • I did not make mine with eggs. If you want a casserole that is more firm, then use an egg or two.

Directions:

1. Preheat oven to 375 degrees
2. Make sure your cauliflower rice is defrosted and then put it in a paper towel and squeeze to get out a lot of the extra moisture
3. If you have the time, soak raw cashews for at least 1 hour in water (make sure the water just covers the cashews) then blend in a blender until thick and smooth
   1. If you DO NOT have time, you can just throw water and cashews into a blender and work on adding the right amount of cashews and water until thick and smooth
4. Place cauliflower rice, chicken, celery, onions, hot sauce, ranch, cashew cream, nutritional yeast, and eggs (if you want to use them) into a bowl and mix together.
5. Then generously coat 8×8 or 9×9 pan with EVOO
6. Place mixture into pan and even out until smooth
7. Place pan into oven for 30 minutes
8. While pan is in the oven, chop up some green onion and avocado slices
9. Take pan out and coat the top with ground up pork rinds
10. Place back into the oven for another 15-20 minutes
11. My oven cooks quickly so make sure it is to your desired crispiness, remove baking dish, and let cool
12. Place green onions on top of the casserole and add avocado when you serve!
13. ENJOY!

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IF YOU LOVE THIS RECIPE OR HAVE QUESTIONS, GIVE ME SOME LOVE IN THE COMMENTS BELOW! 🙂