1/2cupranchbe sure it's compliant if following Whole30
Serve with (optional)
1/2cupcrumbled blue cheese*This is Keto friendly but NOT Whole30/Paleo
Cook the Chicken. Lightly season the chicken with salt and pepper. Grill or pan fry until cooked through. Set the chicken aside on a small plate until cooled enough to handle, then dice into bite-sized pieces.
Preheat the oven to 350. Set the cauliflower rice out to defrost (It's okay if it's not fully defrosted by cook-time).
Meanwhile, thinly slice the green onions, separating the white parts from the green. Chop the cilantro. Dice the celery.
Make the Buffalo Sauce: Gently warm the ghee just until it’s melted in a small dish in the microwave for about 10 seconds at a time. In a medium bowl, mix the hot sauce, ranch, ghee, coconut milk, garlic powder, onion powder, salt, and pepper together until combined.
In a large bowl, mix the chicken, cauliflower rice, half of the celery, cilantro, white parts of the onion, and eggs (if using eggs) with the buffalo sauce. Pour the mixture into a baking dish, pressing down gently with a spoon to spread evenly.
Bake for 30 minutes. It should be bubbly and just starting to get a little crispy.
Remove the casserole from the oven, top with blue cheese (if using) or an extra drizzle of ranch, the reserved cilantro and celery and the green sliced onions. Serve with sliced avocado.
Nutrition information does not include the optional avocado or blue cheese.