Loaded Buffalo Chicken Casserole
When I asked my mister what he might like for dinner tonight, he mentioned buffalo chicken, then casserole. Hmmmm, buffalo chicken + casserole? Yes, I think that could happen. And off started the cooking challenge for today! This has since become a family favorite and consequently has received lots of positive reviews. If you are looking for something a lil different, give this a go, I think you’ll be pleased!!!
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Loaded Buffalo Chicken Casserole
Ingredients
Scale- 1–1.5 pounds organic, free range chicken breasts
- 6 tablespoons hot sauce (gluten free, dairy free) – divided
- 2 tablespoons avocado oil – divided
- 1 onion diced
- 5 yukon gold potatoes diced
- 1.5 tablespoons olive oil
- Garlic powder
- Onion powder
- Sea salt
- Pepper
- 1 cup heavy organic coconut milk (canned)
- 1 tablespoon tapioca flour (or non grain thickener)
- 1 package cooked bacon chopped
- Fresh chives
Instructions
- Preheat oven to 400
- Cook chicken, 3 tablespoons hot sauce, and 1 tablespoon avocado oil until ‘shreddable’ (i used a crockpot on high for 1.5 hours (you can also bake at 350 for 30 minutes or until juices run clear)
- Combine diced onion and potatoes with olive oil and spread over baking sheet
- Sprinkle with salt, pepper, garlic powder, and onion powder to taste
- Bake for 20 minutes and set aside
- Combine coconut milk, tapioca flour, remaining 3 tablespoons hot sauce, and 1 tablespoon avocado oil in a small saucepan until well combined
- Remove from heat
- Once chicken is finished cooking, remove from crockpot (or other cooking method) and shred into smaller pieces
- Combine potato and onion mixture with shredded chicken in casserole dish and pour buffalo sauce over it
- Top with bacon and fresh cut chives and bake at 400 for 20 minutes
- Note: if you eat dairy, you can put shredded organic cheddar on top of chicken before baking
Find it online: https://predominantlypaleo.com/loaded-buffalo-chicken-casserole/ [3]
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