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Top down of the finished casserole with a serving spoon.
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Buffalo Ranch Chicken & Cauliflower Casserole

A spicy, creamy one dish meal that's great for Keto, Whole30 and Paleo eating plans!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 430kcal
Author Laura

Ingredients

Chicken & Cauliflower Rice Casserole

  • 1 lb chicken breasts
  • 24 ounces cauliflower rice (2 bags frozen)
  • 2 stalks celery
  • 3 eggs, lightly whisked* optional - see note below.
  • 3-4 green onions
  • 3 Tablespoon chopped cilantro

Buffalo Ranch Sauce

  • ⅔ cup hot sauce
  • 1/2 cup ranch be sure it's compliant if following Whole30
  • 3 Tablespoon ghee slightly warmed
  • ⅛ cup coconut milk
  • ½ teaspoons salt
  • ¼ teaspoons pepper
  • ¼ teaspoons garlic powder
  • ¼ teaspoons onion powder

Serve with (optional)

  • 1 avocado
  • 1/2 cup crumbled blue cheese *This is Keto friendly but NOT Whole30/Paleo

Instructions

  • 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.

Notes

Nutrition information does not include the optional avocado or blue cheese.

Nutrition

Calories: 430kcal | Carbohydrates: 12g | Protein: 28g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 1867mg | Potassium: 1029mg | Fiber: 4g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 116mg | Calcium: 62mg | Iron: 2mg