21- Buffalo Chicken Dip Casserole
Print recipe| Serving Size 1/2 cup (makes 4 cups) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 335 kcal | ||
| Protein | 20g | ||
| Total Carbohydrate | 3g | ||
| Total Fat | 28g | ||
| Fibre | 2g | ||
Ingredients
- 4 cooked chicken breasts (shredded)
- 2 cups riced cauliflower
- 1/4 cup coconut cream or heavy cream
- 1/2 cup mayonnaise
- 1/2 cup buffalo sauce
- 1 tablespoon dried dill
- 1/2 tablespoon dried parsley
- 1 tablespoon minced onion
- 1/2 tablespoon garlic powder
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cups shredded mozzarella cheese or shredded almond cheese
Directions
| Step 1 | |
| Preheat oven to 350 degrees and grease an 8x8 baking dish with butter or non stick spray. | |
| Step 2 | |
| Add sauce ingredients to a blender (buffalo sauce, seasonings, spices, coconut cream/heavy cream, and mayonnaise. Blend well until smooth. Adjust seasoning to taste. | |
| Step 3 | |
| Add shredded chicken to the bottom of prepared baking dish. Add riced cauliflower. Pour sauce into dish and stir until well combined. Sprinkle on mozzarella cheese. Bake for 45-50 minutes until top is golden brown and bubbly. | |