Whole30 Buffalo Chicken Casserole

Ingredients

Instructions

1. 1PREHEAT your oven to 400°F.
2. 2IN a large Dutch oven pot or skillet, add cooking fat and bring to medium-low heat.
3. 3ADD yellow onion and garlic and sauté with sea salt, black pepper and dried red pepper flakes until soft, about 5 minutes.
4. 4ADD cauliflower, green cabbage, red bell pepper and carrot and continue to sauté until soft, about 5 minutes.
5. 5IN a bowl, whisk together the eggs, coconut crème, tomato paste, buffalo sauce, and ranch dressing, then mix until well combined.
6. 6REDUCE heat on the Dutch oven or skillet to low and stir in egg and sauce mixture to the veggies.
7. 7STIR in shredded chicken breast.
8. 8POUR into an oven-safe casserole dish and bake in the oven for 20 minutes.
9. 9REMOVE from the oven and serve between 4 with fresh cilantro or parsley and minced scallion, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.