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Buffalo Chicken Casserole
  • 1 tablespoon avocado oil or olive oil
  • 3 cups fresh cauliflower rice (such as Taylor Farms, Eat Smart, Cece’s Veggie Co., or Earthbound)
  • 2 medium carrots, diced
  • 1 small red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1½ teaspoon garlic powder (or 3 to 4 garlic cloves, minced)
  • 1 teaspoon dried parsley
  • Dash of salt and black pepper
  • ¾ cup purchased buffalo sauce (or homemade buffalo sauce)
  • ⅓ cup mayo
  • 2 whole eggs
  • 1¼ to 1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)
  • Optional garnishes: ranch dressing of choice (or homemade ranch), hot sauce or additional buffalo sauce, and sliced green onion).
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