Buffalo Chicken & Cauliflower Casserole

A one pan wonder perfect for the whole family (this is kid approved!)



  • 2lb. chicken breast, cooked and shredded
  • 1 Tbsp. olive oil
  • 3 cups cauliflower rice
  • 3 medium carrots, diced
  • 3 stalks of celery, diced
  • 1 small red bell pepper, diced
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 tbsp. paprika
  • 1 tbsp thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup Buffalo Sauce
  • ⅓ cup Avocado Mayo
  • 2 whole eggs
  • 4 green onions, chopped


  1. Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
  2. Cook the chicken, either pre-cook it in a crockpot or roast the chicken and then shred with a fork.
  3. In a large pan over medium-high heat, add olive oil. Once the oil is hot, add the garlic, paprika, thyme, cauliflower rice, carrots, celery, red pepper, yellow onion, and salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through – about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
  4. While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo, and eggs.
  5. When the chicken is ready, in the casserole dish, mix together the veggies, chicken, and sauce. Spread out evenly.
  6. Bake uncovered for 20-25 minutes or until the center is set.
  7. At the same time, roast some broccoli (or another vegetable you prefer)
  8. Remove from oven and drizzle with ranch, hot sauce, additional buffalo sauce, or sliced green onion. Serve hot


  • Look for ranch and buffalo sauces without seed oils or added sugars


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