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Keto Buffalo Chicken Casserole


  • 2 cups cooked and shredded chicken

  • 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


  • 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.


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