Keto Buffalo Chicken Casserole

Recipe By Anela Tripkovic at Kiss My Keto

Ingredients

• 2 cups cooked and shredded chicken

• ½ cup Primal Kitchen Avocado mayonnaise

• 2 tbsp melted butter

• 2 tbsp olive oil

• 2 cups cauliflower rice

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded Cheddar cheese

• 1 small onion, chopped

• 1 carrot, grated

• 1 ½ cups kale, stems removed, thinly sliced

• 1 cup mixed bell peppers, sliced

• 3 cloves garlic, minced

• ¼ cup Tango "Keto Friendly" hot sauce no sugar added

• Salt and pepper, to taste

• Thinly sliced radishes, avocado, or chili peppers

Instructions:

• Preheat oven to 375 F.

• Combine the avocado mayonnaise, butter, and chicken in a casserole dish.

• Heat olive oil in a skillet over medium-high heat.

• Add the onion and bell peppers. Cook for 5 minutes.

• Add carrots and cook for 3 minutes. Add kale and garlic and cook for 2-3 more minutes.

• Transfer the veggies into the casserole dish and add Tango hot sauce, half of the cheeses, and the cauliflower. Stir to combine.

• Top the casserole with the remaining cheese and bake for 15-20 minutes or until the cheese is golden and bubbly.

• Serve at room temperature with desired toppings.

Avocado Oil increases nutrition absorption, antioxidants that supports a healthy system and anti-aging and a great source of Vitamin E and beneficial omega-9 fatty acids.

NATURAL INGREDIENTS and HEALTH BENEFITS