Buffalo Chicken Casserole (Print Version)

# Ingredients:

01 - Cooked and shredded chicken breast, 2 pounds
02 - Frozen cauliflower rice, 20 ounces
03 - Finely chopped jalapeños, 2 small
04 - Diced onion, white or yellow, 1 small
05 - 1 red bell pepper, diced
06 - 1/2 cup of finely chopped or shredded carrots
07 - Coconut cream from a can, 1/2 cup
08 - Buffalo sauce, 1/2 cup
09 - Ranch dressing, 1/4 cup
10 - Garlic, minced, 1 tablespoon
11 - 1 teaspoon of salt
12 - 1/2 teaspoon ground black pepper
13 - Optional: chopped green onion and diced jalapeños for topping

# Instructions:

01 - Turn the oven on and set it to 400°F.
02 - Put the cooked chicken and all the chopped vegetables into a big casserole dish.
03 - In a small bowl, mix together the garlic, salt, pepper, coconut cream, buffalo sauce, and ranch dressing. Use a fork to combine it well.
04 - Pour the sauce on top of your chicken and veggies in the dish. Use tongs or forks to mix it all up, then evenly spread it out.
05 - Slide the casserole into the oven and let it bake for 45 minutes. Leave it in longer if you'd like the top to get extra crispy.
06 - Take it out of the oven and drizzle with more buffalo sauce or ranch. Sprinkle green onions or jalapeños on top if you'd like.

# Notes:

01 - No pre-cooked chicken? Bake chicken breasts on a pan at 400°F for 25 minutes while you prep the other stuff.
02 - Use homemade Whole30 ranch dressing if you want a cleaner option.

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